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Bulletin No. 37. 

U.S. DEPARTMENT OF AGRICULTURE. 

OFFICE OF EXPERIMENT STATIONS. 



196 



DIETARY STUDIES AT THE MAINE 
STATE COLLEGE IN 1895. 



BY 



WHITMAN H. JOED AN, M. S., 

Director Maine Agricultural Experiment Station and Professor 
of Agriculture, Maine Slate College. 




WASHINGTON: 

GOVERNMENT PRINTING OFFICE. 
1897 




Classics 



Book__^ 



\4 



Digitized by the Internet Archive 
in 2011 with funding from 
The Library of Congress 



http://www.archive.org/details/dietarystudiesatOOjord 



<j t-j 



Bulletin No. 37. 

U. S. DEPARTMENT OF AGRICULTURE. 

OFFICE OF EXPERIMENT STATIONS. 



19G 



4'i-o 



DIETARY STUDIES 
STATE COLLEGE 



THE MAINE 

IN 1895. 



BY 



WHITMAN H. JORDAN, M. S., 

Director Maine Agricultural Experiment Station and Professor 
of Agriculture, Maine State College. 




WASHINGTON: 

GOVERNMENT PRINTING OFFICE, 
1S97. 



.2 



V 



LETTER OF TRANSMITTAL. 



United States Department of Agriculture, 

Office of Experiment Stations, 

Washington, JD. C, January 15, 1897. 

Sir: I have the honor to transmit herewith a report on dietary 
studies at the Maine State College in 1895, by Prof. W. H. Jordan. 
These investigations constitute part of the inquiries made with funds 
appropriated by Congress "to enable the Secretary of Agriculture to 
investigate and report upon the nutritive value of the various articles 
and commodities used for human food," and were conducted under the 
immediate supervision of Prof. W. O. Atwater, special agent in charge 
of nutrition investigations, in accordance with instructions given by 
the Director of this Office. 

In carrying out the provisions of the above act representative locali- 
ties have been selected in different parts of the country and dietary 
studies have been made. These have hitherto been attempts to learn 
the kinds and amounts of food actually consumed by people of various 
ages and occupations in different regions. No attempt has been made 
to control the kind or amount of food used. 

In the present investigation the attempt was made to control the 
sources of protein. It was furnished in cheap and in expensive forms. 
The influence of an abundance of milk in a dietary was also studied. 
The results obtained were compared with those of a dietary study made 
under normal conditions. The investigation may be termed a feeding 
experiment with man. 

The Maine State College offered special facilities for the prosecution 
of such an investigation. The college has well-equipped chemical 
laboratories, and Professor Jordan has had much experience in 
experiments on animal nutrition. 

All the chemical analyses, and also other details of the studies, 
were executed by F. C. Moulton, M. S., assistant chemist at the Maine 
Station, to whom much credit is due for the faithful work that was 
necessary for bringing the studies to a successful conclusion. 

The accompanying report is respectfully submitted, with the recom- 
mendation that it be published as Bulletin No. 37 of this Office. 
Kespectfully, 

A. C. True, 

Director. 

Hon. J. Sterling Morton, 

Secretary of Agriculture. 



CONTENTS. 



Page. 

Introductory .' 7 

The college commons and the conditions under which the experiments were 

made 8 

The questions studied 8 

The analyses of the raw materials, cooked foods, and wastes 9 

Descriptions of samples 10 

Weights of canned goods 10 

The cost of raw materials - ' 24 

Data obtained in the dietary studies 24 

The number of meals eaten 25 

Dietary study under ordinary conditions 25 

First dietary study of the college club 26 

Study of a dietary containing expensive protein * 30 

Second dietary study of the college club 30 

Study of a dietary containing cheap protein 34 

Third dietary study of the college club 35 

Study of a dietary containing a limited milk supply 40 

Fourth dietary study of the college club 40 

Study of a dietary containing a large amount of milk r 45 

Fifth dietary study of the college club 45 

Discussion of the investigation and its results 49 

Extent of work 50 

Accuracy of the work 50 

The gross weight of food materials and nutrients bought 50 

Comparative quality and cost of animal and vegetable foods 51 

Eefuse and waste 52 

The food actual ly eaten 53 

The influence of the animal foods upon the size and cost of the dietary, 

with special reference to milk 54 

Summary 57 



DIETARY STUDIES AT THE MAINE STATE COLLEGE. 



INTRODUCTORY. 

Recent discussions in the field of human food economics have dealt 
largely with the problems involved in purchasing the so-called raw 
materials. The man of moderate means is taught that whether he is 
well fed or not does not depend upon what he pays for the food sup- 
plied to his family, but is determined by the amount and kind of 
nutritive ingredients which he consumes. He is told further that the 
protein from the neck is just as nutritious as the protein from porter- 
house steak when the skill of the cook renders it as palatable and 
digestible. It has been repeatedly demonstrated on the basis of chem- 
ical analyses and market prices that the edible dry matter of oysters, 
clams, poultry, and the choice cuts of beef has a market cost much 
greater than that of the edible dry matter from a fore quarter of beef, 
or from pork, milk, and cheese. Consequently the housewife and 
boarding-house steward are assured that there is an opportunity to 
keep down the cost of supplying the table by purchasing those mate- 
rials which furnish a unit of nutrition for the least money, provided 
they can be prepared for the table in such palatable forms that they 
are relished and eaten without excessive waste. 

It is quite evident, however, that these conditions are more difficult 
in the concrete than in the abstract. The lack of culinary skill, the 
necessity for a desirable variety of foods, and the marked differences 
of individual tastes are all obstacles to the easy application of labora- 
tory demonstrations to the management of a dietary. 

It was felt that if these views of food economics could be made use- 
ful in practice it would be well worth while to show this by accurate 
experimental data. It was decided, therefore, that nothing could be 
undertaken more desirable from a practical standpoint than to attempt 
an application of the considerations above mentioned. 

The work attempted was something more than an ordinary dietary 
study where the supply of raw materials was simply such as would be 
dictated by the season, condition of the market, etc. It was rather a 
dietary study where the supply of raw materials was deliberately con- 
trolled in such a manner as to make possible a comparison of the relative 
cost of different sources of supply. 

Whatever opinion may be entertained as to the success and value of 
this experiment, it certainly has the merit of being perhaps the first 
attempt in this country to apply to the study of human food economics 
the same deliberate control of the rations that has for a long time been 
exercised in similar experiments with farm animals. 



THE COLLEGE COMMONS AND THE CONDITIONS UNDER WHICH THE 
EXPERIMENTS WERE MADE. 

The college boarding house is connected with a dormitory, and is 
patronized chiefly by the students living in the dormitory and in neigh- 
boring fraternity clubhouses. Certain members of the college faculty 
and a few outside students take their dinners at the boarding house 
re.cularly, and others occasionally, thus making a larger number of din- 
ners than of other meals. The regular student boarders were, with a 
single exception, all young men whose ages ranged from seventeen to 
twenty-three years, and who weighed on an average about 150 pounds. 
They were all compelled to take a fair amount of physical exercise, due 
to enforced military drill and to afternoon practice work in the labora- 
tories and with engineering instruments in the field. It maybe reason- 
ably claimed that these young men performed a considerable amount of 
work. There were also several women, boarders and employees, who 
had meals regularly at the commons. 

The college commons is conducted on the plan of furnishing the stu- 
dents with their board at cost, with the expectation that the weekly 
charge shall not exceed $3 nor fall below $2.50. As a matter of fact, 
the cost during these dietary studies was about $2.75 per week. 

Breakfast was served at 7, dinner at 12, and supper at 6. During 
the spring term of 1895 the kitchen and dining room were under the 
care of a matron who had received some training in the Boston School 
of Domestic Science. In the fall term a man who had acquired pre- 
vious experience as a hotel cook served as steward. The work of cook- 
ing and care of the tables was performed chiefly by women, but the 
waiters were students. 

The general plan of the studies may be briefly outlined as follows: 
At the beginning of each dietary study a careful inventory by weight 
was taken of all the food and food materials in the house. During the 
experimental period all food purchased was weighed and recorded in 
the same way, and all table and kitchen waste carefully collected, 
weighed, and desiccated for subsequent analysis. At the close of the 
period a second inventory of all materials on hand was taken. In this 
way the necessary data for ascertaining the net amounts of food con- 
sumed were secured. In nearly all cases, except with meats, samples of 
food materials on hand or purchased during the period were secured 
for analysis. 

THE QUESTIONS STUDIED. 

In these dietary studies, as already stated, the attempt was made to 
deliberately control to some extent the source and supply of animal 
foods. The object of this control was to bring into comparison high- 
cost and low-cost foods as a source of protein, with especial attention 
to the influence of the free use of milk as a low-cost animal food upon 
the character and cost of the dietary. 



Milk was selected for special consideration for the following reasons: 

(1) Milk lias a widespread use as an article of diet, and in all civi- 
lized countries is an important item of food supply. 

(2) Milk is a. very valuable food. It contains a mixture of the three 
classes of nutrients in forms that are readily digested and assimilated. 

(3) Milk is a low-cost animal food in proportion to its value as based 
upon chemical analysis. It is shown in Table 13 (p. 39) that when 
milk is purchased at $2 per hundred pounds the cost of a pound of 
edible solids is 15.7 cents, while the cost of a pound of edible solids in 
beef at $10.50 per hundred pounds is 34.3 cents. This is a comparison 
of the retail cost of milk with the cost of hind -quarter beef when pur- 
chased by the carcass. Beef bought as steak at retail prices would 
have a much higher comparative cost. 

(4) Notwithstanding the high quality and very general distribution 
of milk as a food, it seems by many to be regarded as a luxury in the 
purchase of which economy must be exercised. This attitude toward 
this particular food may in part be explained by the somewhat prevalent- 
notion that a free supply of milk in the dietary is not economical, 
because it is supposed that as much of other foods is eaten as would be 
the case if the milk were not taken. This belief runs contrary to cer- 
tain generally accepted facts which relate to the physiological use of 
foods, and it only remains for experimental data to prove or disprove 
its correctness. Again, milk is not given full credit by people at large 
for its true nutritive value. Surprise is generally occasioned by the 
statement that a quart of milk has approximately the food value of a 
pound of steak. It is important to demonstrate for reasons of economy 
whether, as is the custom with many, it is wise to purchase the least 
possible quantity of milk and exercise little care in buying meats. 

To investigate these questions, five dietary studies were made. In the 
first no change was made from the ordinary condition of living; in the 
second the protein was derived chiefly from high-priced animal foods, 
and the supply of milk was limited; in the third protein was derived 
from cheaper sources, and milk was very abundantly supplied; in the 
fourth and fifth no departure was made from the ordinary conditions 
except in the amount of milk supplied — in the fourth the milk supply 
being limited and in the fifth very abundant. These various questions 
are treated of in detail in the descriptions of the individual dietaries. 

THE ANALYSES OF THE RAW MATERIALS, COOKED FOOD, AND WASTES. 

Many of the raw materials, such as the dry grain products, sugar, 
etc., were easily sampled and analyzed in their ordinary condition. 

Whenever analyses of cooked food were necessary, the samples taken 
were made as generous in quantity as possible. They were usually air- 
dried, sometimes after putting through a sausage machine, and ground. 

The waste, of which there was a great quantity each day, was first 
chopped as fine as possible in a large box. From Ihis a fairly large 
sample was selected and put through a meat grinder. A final sample 



10 

of this material was dried and ground still finer for analysis. Tbe 
methods of analysis were those adopted by the Association of Official 
Agricultural Chemists. In order to save labor, composite samples were 
made of tbe waste, thus greatly diminishing the number of analyses. 

No analyses were attempted of the uncooked beef, mutton, veal, and 
pork. Such analyses were deemed neither practicable nor necessary. 
The average composition of the principal meat products, as furnished 
by Atwater and Woods, 1 was used in calculating the composition of 
these materials. 

A number of cooked meats and several kinds of refuse, for instance, 
bones, ham skins, fish, etc., and cooked and uncooked vegetable foods, 
were analyzed. 

DESCRIPTIONS OF SAMPLES. 

The beef consumed was almost wholly what is known in Eastern 
markets as refrigerator beef, and was, for tlie most part, butchered in 
Chicago. 

The fresh pork, ham, etc., were such as were found in the Bangor 
market, and were partly local products and partly from the West. 

The veal, lamb, and mutton were local products. 

Of the poultry, the chickens (Maine grown) were largely from the 
college farm. The turkey was probably a Maine product. 

Samples requiring special description are as follows: 

Chicken. — Sample 73 : One of the dressed fowls as bought weighed 2 pounds 6 ounces. 
The refuse weighed 6 ounces. Sample 341 : One of the lot weighed 4.75 pounds and 
the refuse weighed 1.25 pounds. 

Ham. — Sample 426: Ono entire ham weighed 13^- pounds. The refuse, consisting 
of skin, trimmings, and hone, weighed 3 pounds 11 ounces. 

Lobster. — Sample 224: Proportion of edible portion to refuse, 5:9. 

Oysters. — Sample 446 : From 20.5 pounds of oysters in the shell 3.5 pounds of shelled 
oysters were obtained. 

Eggs. — Samples 136, etc. : The weight of 1 dozen of eggs averaged 1 pound 81 ounces, 
and the shell from 1 dozen weighed 2i ounces. 

Lauanas. — Samples 197, 293, 298: The relation of Aveight of the whole fruit to the 
weight of edible portion was as 1.44 : 1 . 

Sweet corn. — Sample 272 : Twenty-five pounds as bought gave 19 pounds ears and 6 
pounds husks. 

WEIGHT OF CANNED GOODS. 

In the following table the weight of the contents of a can of several 
sorts of canned goods used in the dietary studies is given: 

Average weights per can of canned goods. 



Blueberries . . . 
Catsup (bottle) 
Corn, sweet . . . 

Peas 

Pineapple 

Pumpkin 

Squnsli 

String beans . . 
Tomatoes 



Pounds. 


Grams. 


1.30 


579-595 


1.06 


482 


1.20 


538 


1.25 


551-575 


1.50 


031 


2.20 


992 


3.00 


1,361 


1.50 


631 


2.00 


899-931 



U. S. Dept. Agr ., Office of Experiment Stations Bui. 2; 



11 



Table I.— Composition of fresh, edible portion of food materials. 
[Analyzed ;it the Maine Experiment Station.] 



Kind of food material. 


liefer 
enco 
num- 
ber.' 


Labora 
tory 
num- 
ber.* 


Water. 


Pro- 
tein. 


Fat. 

. Per ct. 
24.9 
30.9 
34.9 


Carbo- 
hydrate. 


Ash. 


Fuel 

value per 

pound. 


ANIMAL Fool). 3 
Beef: 

Do 


389 


176 
372 
436 


Per ct. 
43.1 

41.4 

38.7 


Per ct. 
29.7 
27.0 
23.7 


rev ct. 


Per ct. 

2.3 

.7 
2.7 


(Utilities. 
I,0u5 
1,805 


Do 




1 915 














41.1 
18.1 
44.1 
41.9 

4.5 


26.8 
20.1 
26.7 
6.2 
19.0 


30.2 
54.9 
27.7 




1.9 

.9 

1.5 

27.7 

.7 


1,775 


Roiled 




374 

21 

434 

327 

242 

432 


2,805 




390 


1,665 




24.2 j 

75.8 | 


1, 135 






3, 550 




456 




Tripe, pickled 

Do 


87.1 
90.7 


11.9 
8.1 


.8 
.9 





.2 
.3 


255 
190 


















88.9 
36.2 
13.9 
64.8 

47.1 


10.0 
18.0 
3.3 
15.4 
22.1 


.9 

0.8 

82.1 




.2 
39.0 

.7 
2.4 
1.4 


225 






408 

375 

428 

23 


620 


Suet 




3.525 






17.4 




1,020 




1518 


29.4 




1,650 






Pork : 


2069 


88 
426 


24.5 
34.9 


16.7 
18.2 


56.0 
42.0 




2.8 
4.9 


2, 675 


Do 


2,110 
















29.7 
27.2 
10.5 
36.6 
69.4 
33.2 
33.6 

9.4 

12.0 


17.5 
16.0 
25.7 
24.4 
15.4 
19.9 
26.6 

1.5 

2.7 


49.0 
53.7 
26.3 
33.2 
7.6 
45.4 


5.6 


3.8 
3.1 
37.5 
5.8 
2.0 
1.5 
2.2 


2, 395 
2,565 






426 
426 

17 

3 

373 

22 

87 
427 






1,590 


Ham, fried 

Ham, salad 


2071 
2078 


1, 855 

710 

2,285 




2122 
2103 


37.6 


2,080 






Fat, salt 

Do 


84.6 
80.3 




4.5 

5.0 


3.600 
3,440 








i 










10.7 


2.1 


82.5 


4.7 


3, 520 




2529 


94 

416 




Sausage 

Do 


31.3 
39.5 


15.9 
13.5 


50.9 
46.0 


| 1-9 

1.0 


2,445 
2, 190 






! 










35.4 


14.7 


48.5 1.4 


2,320 








Poultry : 


2707 


73 
341 


65.5 
63.8 


17.3 
21.3 


15.9 | 

13.4 1 


1.3 
1.5 


995 


Do 


960 












64.7 

44.7 

73.7 


19.3 
31.3 

17.3 


14. 6 1.4 

11.3 | ,. 12.7 

6.4 ] 2.6 


975 


Fish, etc.: 

Blueiish, including bones 


3018 


341 
213 


1,000 
590 


Cod, including bones 

Do 


3030 
3031 


109 

69 
304 


78.5 
77.0 
79.7 


16.1 
19 5 
18.1 


.8 | 

1.9 1 

.2 


4.6 

1.6 
2.0 


335 
445 


Do... 


315 














78.4 


17.9 


1.0 2.7 












Halibut, including bones 

Do.. r 


3047 
3048 


129 
180 
285 
353 


74.4 
70.8 
72.8 
73.8 


18.0 
16.3 
15.6 
17.3 


6.6 
11.1 
10.3 

6.6 




1.0 
1.8 
1.3 
2.3 


615 

770 


Do 


725 


Do 




000 
















72.9 

70.5 


16.8 
19.8 


8.7 

8.4 




1.6 
1.3 


680 


Salmon, including bones 


3089 

3102 
3103 


259 

148 
195 


720 


Shad 


65.7 
72.1 


17.2 
19.1 


10.7 
5.7 




6.4 


770 


Do 




3.1 


595 












68.9 
55.9 

80.8 


18.1 
27.6 
10.6 


8.2 

.7 

1.1 


5.2 


4.8 
15.8 

2.3 


680 


Cod, salt 


3121 
3153 


86 
135 


540 




340 







1 The numbers used in an unpublished compilation of analyses of American food materials. 

2 The laboratory numbers of the Maine Station. 

3 In case of beef, mutton, and pork only cooked meats were analyzed. 



12 

Table 1. — Composition of fresh, edible portion of food materials — Continued. 



Kind of food material. 


Refer- 
ence 
num- 
ber. 


Labora- 
tory 
num- 
ber. 


Water. 


Pro- 
tein. 


Fat. 


Carbo- 
hydrate. 


Asb. 


Fuel 
value per 
pound. 


animal food— continued. 
Fish, etc. — Continued. 


3197 


68 
290 
389 
440 


Per ct. 
91.0 
92.4 
90.0 
82.2 


Per ct. 
5.7 
4.5 
5.4 
7.3 


Per ct. 

0.9 

.5 

1.3 

1.8 


Per ct. 
1.7 
1.5 
2.3 
6.2 


Per ct. 
0.7 
1.1 
1.0 
2.5 

1.4 

85.1 

4.0 

.9 

.6 

1.0 

1.0 

1.1 

1.0 

.8 

4.2 


Calories. 
175 
135 


Do 


Do 




200 


Do 




330 














88.9 
13.5 
68.6 
73.0 
73.5 
73.6 
73.2 
72.4 
72.9 
72.3 
30.2 

7.2 
12.7 
14.6 
11.8 
14.1 
11.5 

7.1 
13.5 
18.1 
22.7 
12.6 
10.6 
12.8 
13.6 


5.7 
.9 
25.4 
15.6 
16.0 
15.4 
13.9 
16.2 
15.2 
16.5 
28.3 

7TT 
1.5 
1.1 

2.9 
1.0 

.5 
2.1 
2.1 

.8 
3.5 

.4 
5.1 

.8 
1.8 


1.1 
.5 

2.0 
10.5 

9.9 
10.0 
11.9 
10.3 
10 9 
10.4 
35.5 


2.9 
1.8 








446 
224 
210 
1.10 
152 
142 
218 
257 
269 
44 

"~ 37 
G7 
138 
101 
205 
254 
282 
296 
297 
333 
338 
342 
346 
429 


40 




3162 
2757 
2758 
2759 
27<i0 
2701 
2702 
2703 
3542 


555 


Eggs 




Do 


715 


Do 




Do 


760 


Do 


735 


Do 


745 


Do 


745 




2 060 








83.4 
81.4 
80.8 
81.1 
80.1 
81.6 
89.1 
82.7 
79.8 
71.4 
82.3 
81.3 
84.4 
81.2 




2.3 
4.4 
3.5 
4.2 
4.8 
6.4 
1.7 
1.7 
1.3 
2.4 
4.7 
3.0 
2.0 
3.4 


3 600 


Do 




3 465 


Do 




3 430 


Do 




3 475 


Do 




3,400 
3,450 
3, 800 


Do 




Do 




Do 




3, 5°0 


Do 




3, 385 


Do 




3,080 


Do 




3, 480 


Do 




3, 5J5 


Do 




3, 580 


Do 




3,460 












13.0 


2.2 


81.5 




3.3 


3,480 







, 




Milk 


87.1 
87.6 


3.2 
3.2 


3.5 
3.0 


5.5 
4.9 


.7 
. 7 


310 


Do 






305 
















87.3 


3.2 


3.6 


5.2 


.7 


305 




4054 


179 
356 




Mince meat 

Do 


56.9 
49.6 


4.7 
6.0 


7.3 
8.1 


28.6 
33.5 


2.5 
2.5 


930 
1,080 










1 


53.3 
9.6 


5.5 
88.3 


7.7 
.3 

2.6 
1.6 
1.4 


31.0 


2.5 
1.8 


980 














VEGETABLE FOOD. 


5029 


28 
312 
422 


12.1 
11.5 
10.6 


8.0 
8.8 
8.6 


76.3 
76.8 

78.4 


1.0 
1.3 
1.0 


1,680 


Do 


1,660 


Do 




1,675 










1 


11.4 


8.5 


1.9 


77.1 


1.1 


1,670 










5110 


29 

414 


10.3 
10.5 


14.1 
14.4 


1.7 


71.9 
72.4 


~27T 
1.0 


1,660 


Do 


1 685 












10.4 

11.7 
9.2 
12.0 


14.3 


1.6 


72.1 


1.6 


1,675 




5039 


27 
393 
396 






6.8 
8.5 
8.6 


.5 

.7 
.7 


80.3 
81.4 
78.5 


.7 
.2 
.2 


1,640 


Do 


1,700 


Do 




1,650 












11.0 


8.0 


.6 


80.0 


.4 


1,660 










50G7 
5068 


30 

204 
309 
352 


6.3 
5.5 
7.3 
6.2 


17.4 
18.0 
17.7 
11.0 


6.9 
5.6 
7.0 
7.3 


67.7 
68.4 
64.2 

70.8 


1.7 

2.5 
3.8 
4.7 


1,875 


Do 

Do 


1,845 
1,820 


Do 




1,830 












6.3 

13.0 
13.5 


16.0 


6.7 


67.8 

7677 
77.2 


3.2 


1,840 




5082 


31 

400 






9.1 

8.4 


.4 


.5 
.5 


1,625 


Do 


1,610 













13.2 


8.8 


.6 


76.9 


. 5 


1,620 











13 

Table 1. — Composition of fresh, edible portion of food material* — Continued. 



Kind of food material. 


Refer- 
ence 

num- 
ber. 


Labora- 
tory 
num- 
ber. 


Wat r. 


Pro- 
tein. 


Fat. 


Carbo- 
hydrate. 


Ash. 


Fuel 

value pur 

pound. 


YEUETAisLE food— continued. 
Wheat Hour: 


5235 


190 
423 


Per ct. 
8.8 
11.5 


Per ct. 

10.8 
13.4 


Per ct. 

1.1 

.9 


Per ct. 

78.2 
73.4 


Per ct. 
1.1 

.8 


Calories. 
1,700 


Do 


1, 655 














10.2 

10.8 
9.5 


12.1 

.12.5 
10.4 


1.0 

lTfF 

.8 


75.8 


.9 


1,675 


Pastry 

Bo 


5257 


189 
424 




1.8 

.7 


1,660 
. 1,690 














10.2 


11.4 


1.2 


76.0 


1.2 

.9 
.9 


1, 675 




5258 
5259 


~~ 25 
121 






11.4 
11.4 


9.7 
9.7 


.6 

.6 


77. 4 
77.4 


1,645 


Do 


1,645 












11.4 
10.7 

18.4 
40.0 

28.4 
47.5 


9.7 

12.0 

6.9 
5.0 


.6 
.4 

.9 

2.4 


77.4 
74.9 

72.7 
50.7 

54.3 

40.3 


.9 

1.4 

1.1 
1.9 


1, 645 




5297 

5431 
5432 

5433 

5134 


48 

20 
6 

13 

233 


1,645 


Bread : 

Wheat 


1,520 




1,135 






Do 


10.1 
6.9 


3.1 

2.3 


4.1 

3.0 


1, 330 
975 












37.9 

9.8 

26.5 
15.2 
11.4 
12.0 
16.4 


8.5 
7.5 

5.3 

5.8 
7.5 
5.1 
5.0 


2.7 

15.5 

8.6 
9.1 
10.6 
9.5 
9.4 


47.3 

66.2 

58.3 
67.3 
67.1 
71.0 
66.5 


3.6 
1.0 


' 1, 150 


Cake : 




439 

12 
173 
238 
362 
440 


2,025 




5455 
5456 
5457 






1.3 
2.6 
3.4 
2.4 
2.7 


1,545 


Do - 


1,745 


Do 


1, 835 


Do 


1,815 


Do 




1, 725 














16.3 


5.7 


9.4 


66.1 


2.5 


1,730 












5458 
5459 
5460 


5 
167 
230 
363 


18.1 
18.3 
14.4 

18.4 


5.3 

6.7 
6.6 

4.8 


9.4 
12.6 

9.3 
12.4 


65.8 
60.9 
67.5 
62.2 


1.4 
1.5 
2.2 
2.2 


1,720 


Do 


1,790 


Do 


1,770 


Do 


1,770 











17.3 
16.1 


5.9 
5.4 


10.9 
9.5 


64.1 
64.7 


1.8 
4.3 


1,760 




5461 


174 


1,705 








5462 


172 

437 


18.5 
12.0 


7.1 

6.3 


9.3 

14.7 


63.9 
64.7 


1.2 

2.3 


1,715 


Do 


1,940 














15.2 

16.9 
6.3 
22. 7 


6.7 

5.7 
7.3 

5.8 


12.0 

6.4 
12 8 
13.0 


64.3 


1.8 


1,825 




5463 
5464 


168 
235 
367 






69.4 

71.1 
57.3 


1.6 
2.5 

1.2 


1,665 


Do 


2,000 


Do 


1,720 














15.3 


6.3 


10.7 


65.9 


1.8 


1,795 






, 




Cookies : 


5470 
5471 
5472 


16 
165 
228 
368 
438 


4.5 
5.7 
5.2 
4.0 
7.4 


6.7 
. 6.0 
0.8 
7.1 
9.7 


8.6 
11.8 
8.1 
9.5 
10.3 


77.8 
74.4 
78.4 
76.4 
70.3 


2.4 
2.1 
1.5 
3.0 
2.3 


1,935 


Do 


I. 995 


Do 


1,925 


Do 


1,955 
1,925 


Do 
















5.4 


7.3 


9.7 


75.4 


2.2 


1,950 












5473 
5474 
5475 


15 
166 
229 
364 


4.5 

10.4 

6.5 

4.3 


4.5 
7.9 
8.0 
7.3 


5.3 
11.2 
10.1 
12.0 


84.4 
69.4 
72.0 
73.9 


1.3 
1.1 
3.4 
1.9 


1,875 


Do 


1,910 


Do 


1,915 


Do 


2,040 












6.4 


6.9 

9.2 
10.3 


9.8 

13.6 
13.6 


75.0 

69.4 
71.3 


1.9 


1,940 










Crackers : 

Butler 


5484 


45 
369 


6.9 
3.6 


.9 
1.2 


2,035 


Do 


2,090 














5.3 


9.2 


13.6 


70.9 


1.0 


2,065 




. 







14 

Table 1. — Composition of fresh, edible portion of food materials — Continued. 



Kind of food material. 


Refer- 
ence 
num- 
ber. 


Labora- 
tory 
num- 
ber. 


Water. 


Pro- 
tein . 


Fat. 


Carbo- 
hydrate. 


Ash. 


Fuel 

value per 

pound. 


vegetable food — continued. 
Crackers— Continued. 


5481 


46 
210 
365 
444 


Per ct. 

4.8 
4.6 
4.7 
4.4 


Per ct. 
10.7 
9.8. 
9.1 
9.0 


Per ct. 
12.7 
12.2 
13.0 
10.4 


Per ct. 

70.9 
69.1 
70.8 
69.7 


Per ct. 
0.9 
4.3 
2.4 
5.9 


Calories. 
2 055 


Do 


1 980 


Do 




2 035 


Do 




1 915 














4.6 

15.3 
19.3 
17.8 
11.6 

17.0 
11.0 


9.8 

5.1 

6.9 
7.1 

7.6 
6.9 
7.0 


12.1 


70.1 

52.5 
50.0 
51.5 
63.2 
51.9 
62.1 


3.4 






5487 
5488 
5489 
5490 


~~ 14 
164 
171 
227 
361 
441 






25.7 
23.0 
22.6 
16.4 
22.3 
19.6 


1.4 
.8 
1.0 
1.2 
1.9 
.3 




Do 


2,030 
2 045 


Do 


Do 


2 010 


Do 


2,035 
2 110 


Do '. 
















15.3 


6.8 


21.6 


55.2 


1.1 

.9 
2.2 
2.8 
1.1 


2, 065 




5492 
5493 
5494 


1 
169 
231 

358 


Pie: 


45.5 
42.3 
41.8 

40.2 


2.6 
3.4 
3.8 
2.8 


7.7 
10.6 
11.3 

9.7 


43.3 
41.5 
40.2 
46.3 


1 180 


Uo 


1 2.S0 


Do 


1 295 


Do 


1 320 














42.5 


3,2 


9.8 


42.8 


1.7 

1.1 

1.5 
.5 


1 270 




5495 
5490 








2 
236 

360 


30.9 
27.8 
37.2 


5.6 
5.6 
2.1 


0.9 
9.3 

17.9 


55.5 
55.8 
42.3 


1 430 


Do 


1 535 


Do 


1 580 














32.0 
62.4 
47.4 


4.4 
4.2 
3.6 


11.4 
0.3 
10.1 


51.2 
26.1 
37.4 

44.0 
30.4 
39.7 


1.0 
1.0 

1.5 

1.9 

1.3 

4.4 


1 515 




5497 
5498 


237 

170 


830 




1, 190 






Mince 

Do 


5499 
5500 


11 
232 

359 


34.1 
51.1 
38.8 


5.5 
7.5 
4.5 


14.5 
9.7 
12.6 


1,030 
1,115 


Do 


1,355 














41.3 

37:0 

64.2 


5.8 
3.0 
4.4 

4.2 
3.0 


12.3 
11.3 

8.4 

4.8 
2.0 


38.1 
47.2 

21.7 


2.5 
1.5 
1.3 


1, 335 






442 
8 

177 
239 


1 410 




5501 


840 






Pudding: 


5502 
5503 


52.0 
71.6 


38.1 
21.9 


.9 

.9 


990 


Do 


570 












61.8 
12.3 
14.0 


3.6 
.6 


3.7 

.3 

.1 


30.0 
86.6 
85.9 

26. % 
33.8 


.9 
. 2 


780 




5509 
5507 

4058 


53 
144 


1, 635 




1,600 








47 
391 


10.3 
1.5 


12.5 
13.4 


47.1 
50.2 


3.3 
1.1 


2,700 


Do 


2,995 














5.9 


12.9 


48.7 


30.3 


2.2 


2.860 




6108 
6109 


41 
270 
425 






24.4 
24.4 
19.0 






72.9 
73.1 
70.7 


2.7 
2.5 
3.0 


1, 355 


Do 






1,360 


Do 


1.3 




1,450 














22.6 


.4 




74.3 


2.7 


1,390 




6095 
6097 
6096 








120 
148 
162 


34.7 
21.6 
30.1 






64.7 
76.6 
69.1 


.6 

1.8 
.8 


1,205 


Do 






1,425 


Do 






1,285 














28.8 






70 1 


1.1 


1,305 














Beans: 


6514 
6512 
6513 


64,65 
104 
105 


12.9 
14.3 

14.5 


21.2 
23.4 

22.1 


1.7 
1.4 
1.6 


59.8 
57.2 

57.7 


4.4 
3.7 
4.1 


1,580 




1,560 




1,550 












13.9 


22.2 


1.6 


58.2 


4.1 


1,560 




6854 






Baked 


4 
381 


59.9 
95.0 


8.1 
1.0 


6.8 
.1 


23.2 
3.0 


2.0 
.9 


870 




80 










TABLE L. — Composition of fresh, edible portion of food materials — Continued. 



Kind of food material. 


Refer- 
ence 
num- 
ber. 


Labora- 
tory 
num- 
ber. 


Wilier. 


Pro- 
tein. 

Per ct. 
1.7 
1.3 
1.8 


Fat. 
Per ct. 

0.1 
\ 2 


Carbo- 
hydrate. 

Per ct. 

0.8 
7.3 
11.7 


Ash. 

1'er at. 

1.2 

.8 

2.0 


Fuel 

value per 

pound. 


vegetable food — continued. 
Beets 


0537 


63 
280 
379 


Per ct. 

87.2 
90.4 
84.3 


Calories. 
220 


Do 


105 


Do 




200 














87.3 

91.3 
92.8 

91.5 


1.6 

lT 

1.3 

1.5 


_ 2 

.1 
.1 
.3 


9.0 

6.5 
5.2 
0.0 


1.3 

. 7 
.0 

.7 


215 




6544 


8] 
271 
351 






100 


Do 


125 


Do 


















91.8 

83.1 

88.0 


1.4 

1.3 

1.0 


.2 

.3 
.3 


5.9 

13.8 
9:2 


.7 

— i.V 

.9 


145 




6562 








134 

350 


295 


Do 


205 












85.9 
93.1 

75.0 
83.5 


1.1 
1.1 

2.9 

2.7 


.3 

_ 2 

1.3 
1.2 


11.5 

4.0 

20.3 
11.5 


1.2 
!•» 

.5 

1. 1 


245 


Celery 




420 

7 
184 


115 




6967 
6968 






485 


Do 


315 












79.3 
72.8 
95.0 


2.8 

2.8 

.5 


1.2 

1.0 
.5 


15.9 

22.6 

3.4 


.8 
.8 
.6 


40:) 






272 
322 

308. 
370 


515 






95 




6610 






89.0 
94.4 


.5 

. 7 


.5 
.2 


5.4 
1.4 


4.6 
3.3 


130 


Do 


45 














91.7 

81.4 

4.3 


.6 
2.4 

11.0 


.3 
1.0 

.8 
. 2 

!i 


3.4 
10.0 

77.7 

9.6 

11.3 


4.0 

4.0 

6.2 

1.5 

1.0 


85 




6569 


234 
308 


235 


Horse-radish : 


1,635 








Wet - 


6780 


113 

421 


87.5 
85.4 


1.2 
l.G 

1.4 
1.3 

4.4 
1.7 
1.6 


210 


Do - 


215 














86.5 
92.7 

857cT 
87.6. 
89.4 


.i 

. 2 

.4 
. 2 

. 5 


10.4 
4.9 


1.6 
. 9 


225 




0580 
6589 


201 

Gl 

277 
376 


1°5 








8.8 
9.7 
7.9 


.8 
.8 
.6 


200 


Do 


220 


Do 




200 














87.5 
79.5 


2.6 
1.5 


.4 
.8 


8.8 
16.7 


.7 
1.5 


230 




6591 


153 


375 






Peas: 

Dry 


6596 
7070 
7071 


78 

74 

128 

382 


8.8 
77.8 
86.2 
82.5 


25.2 
3.2 
3.0 
4.2 


1.2 
.8 
.3 
.3 


62.6 
17.4 
9.3 
11.8 

12.8 


2. 2 
'.S 
.6 

1.2 


1, 685 




420 


Do 


255 


Do 


310 














82.1 


3.7 


.5 

.1 

.1 
.2 
.1 

_ 2 

!i 

.i 


.9 


330 




6683 
6684 
6685 


57 
58 
188 
276 
291 
348 
406 






74.4 
80.3 
67.8 
77.1 
77.1 
77.6 
80.4 


2.4 

2.1 
2.7 
2.0 
2.2 
2.1 
1.5 


22.2 
10.4 
27.4 
19.8 
19.7 
19.1 
17.5 


.9 

1.1 
1.9* 
1 

.8 
1.1 

.5 


461 


Do 


350 


Do 


570 


Do 


410 


Do 




415 


Do 




400 


Do 
















76.4 

69.7 

72.0 
70.3 


2.1 

3.0 
3.1 
2.3 

2.8 


.i 


20.3 


1.1 


420 




6613 


54 

371 
439 






.4 
,2 
.1 


25.5 

23.9 
26.5 


1.4 

.8 
.8 


545 


Do 


510 


Do 




540 














70.7 

88.2 
89.5 


25.3 

9.6 

7.5 


1.0 

.9 

1.5 


530 












7079 
7080 


66 

186 


1.1 

1.2 


, 2 
.3 


205 


Do 


175 












88.9 
86.6 
96.1 


1.1 

3.0 

.3 


.2 
.3 
.1 


8.6 
8.3 
2.9 


1.2 

1.8 

.6 


190 




6779 
6782 


202 
241 


225 




65 







Table 1. — Composition of fresh, edible portion of food materials — Continued. 



Kind of food material. 


Refer- 
ence 
num- 
ber. 


Labora- 
tory 
num- 
ber. 


Water. 


Pro 
tein. 


Pat. 


Carbo- 
hydrate. 


Ash. 


Fuel 

value per 

pound. 


vegetable food — continued. 
Squash: 


7084 
7085 


115 

185 


Per ct. 
86.8 
89.9 


Per ct. 
1.0 

.8 


Per ct. 
1.2 
.4 


Per ct. 

9.7 
8.2 


Per ct. 

0.7 

.7 


Calories. 


Do : 














88.4 

78.9 
83.8 
88.2 


1.2 


.8 


8.9 


.7 


220 










6796 
6797 


117 
160 

273 


2.9 
3.1 
1.0 


.8 
1.4 
.4 


16.1 
10.1 
8.9 


1.3 

1.6 
.9 


385 


Do 


Do 
















83.6 


2.5 


.9 


11.7 


1.3 


. 300 














275 
302 
335 

343 


03.0 
07.9 
62.8 
64.9 


1.5 

.8 
3.0 
2.0 


.4 
.3 
.5 

.5 


34.3 
29.3 
32.9 

31.3 


.8 
1.7 

.8 
1.3 


685 


Do 




575 


Do 




690 


Do 




640 














64.7 

8571T 

70.1 

87.5 


1.8 

2.1 

3.9 

.7 


.4 

.4 
.1 
.4 


31.9 

11.1 
23.8 
10.6 


1.2 


015 




6831 
6832 


62 

92 
323 






.8 

2.1 

.8 


200 


Do 

Do 


520 
225 














81.1 


2.2 


.3 


15.2 


1.2 

.5 
.2 


335 










Tomatoes : 


7110 


126 
380 


95.1 
97.9 


1.0 
.4 


2 

.1 


3.2 
1.4 


85 


Do 


40 














96.5 


• 7 


.2 


2± 

3.7 
3.6 


.3 


05 




===== 


300 
329 






94.1 

93.9 


• 1.3 

1.3 


.2 
.4 


.7 
.8 


100 


Do 




110 














94.0 
80.5 

77.7 
87.8 


1.3 
6.0 

2.0 
1.1 


.3 
1.9 

.4 

.1 


3.7 
9.2 

16.1 
8.5 


.7 
2.4 


105 




4055 
6818 


178 

38 

384 


365 








3.8 

2.5 




Do 


185 














82.7 

47.4 
28.2 


1.0 


.2 


12.3 


3.2 


205 




8066 
8007 


139 
219 




Apples : 


1.2 
1.3 


1.4 

5.0 


48.0 
62.8 


1.4 
2. 7 


985 


Do 


1,405 








37.8 


1.2 


3.2 


55.7 


2.1 


1,195 




8009 
8008 
8010 


59 
60 
82 
274 
292 
294 
317 
325 
344 
377 
378 
399 
405 


82.6 
77.9 
82.9 
87.7 
83.4 
87.0 
80.5 
85.6 
82.2 
83.0 
87.4 
83.3 
87.3 


.3 
.5 
.1 
.3 
.3 
.4 
2 

: i 

.5 
.3 
.3 
.3 


.2 
.2 

.2 
.3 
.6 
.3 
.3 

L ? 
.6 
.3 
.5 
.3 


16.6 
20.8 
16.4 
11.1 
15.3 
11.9 
18.6 
12.8 
16.3 
15.7 
11.8 
15.8 
11.8 


.3 
.6 

.4 
.6 
.4 
.4 
.4 
.3 
.4 
. 2 
. 2 
'.1 
.3 


325 


Do 


405 


Do 

Do 


315 

225 


Do 




315 


Do 




240 


Do 




365 


Do 




285 


Do 




340 


Do 




325 


Do 




240 


Do 




320 


Do 




240 














83.9 
61.1 
18.8 
45.2 

80.1 
80.5 
85.8 


.3 

.2 

3.1 

1.9 

1.2 
1.4 

.7 


.4 

.8 

2.2 

1.3 

1.0 
.8 
.4 


15.0 
37.2 

71.9 
48.8 

16.6 
15.9 
12.0 


.4 

.7 

4.0 

2.8 

1.1 
1.4 
1.1 


300 






357 

139 
219 

197 
293 

298 


730 




8069 
8070 

8015 


1,485 




1,000 






Bananas : 

Whole 


375 


Do 




Do 




255 














82.1 
78.7 
85.5 

40.0 

78.4 


1.1 
1.0 

.8 

.8 
1.1 


.7 

.4 

1.2 

2.1 
2.9 


14.9 
19.4 
10.9 

50.4 
10.7 


1.2 

.5 

1.6 

•7 
9 


325 






390 

390 

71 
387 


395 


Peel.... 




270 


Blackberries : 


8082 


1,150 




455 



17 



Table 1. — Composition of freak, edible portion of food materials — Continued. 



Kind of food material. 


Refer- 
ence 
num- 
ber. 


Labora- 
tory 
num- 
ber. 


Water. 


Pro- 
tein. 


Fat, 


Carbo- 
hydrate. 


Ash. 


Fuel 

value per 

pound. 


vegetable food — continued. 

Blueberries, canned 

Do •--- 


81)83 
8084 


80 
197 

383 


Per ct. 
84.9 
85.7 
86. 4 


Per ct. 
0.4 

.8 
. 5 


Per ct. 

0.4 
.9 
.5 


Per ct. 

13.8 
12. 2 
12.4 


Per ct. 

0.5 
.4 


Calorics. 
280 
280 


Do 


270 













S5.7 

12.4 
42.4 
89.5 
24.3 
72.0 
85.4 
83.8 
61.8 

20.5 
23.2 


.0 

.3 

.4 

.2 

1.1 

1.9 

1.3 

.4 

3.5 
3.1 


.6 

2.5 

2.4 

.4 

7.1 

1.1 

.8 

.6 

.7 

3.5 
2.9 


12.8 

83.7 
54.4 
9.5 
67.5 
25.5 
11.0 
13.7 
36.4 

64.7 
68.0 


.3 
.8 


275 






392 

10 
315 
278 
447 
108 
107 
187 

34 
151 


1,675 


Crab apples, canned 


8081 


7 
2 


5 
2 
9 
3 
9 
6 
7 

8 
8 


1,120 
2)0 




1, 5C0 




540 


Pineapples, canned 

Prunes : 

Dry 

Do 


8020 
8037 
808G 

8077 
8078 


275 
305 
715 

1,415 
1,445 




1 


21. S 
17.9 
24.4 
18.0 
70. G 

7.1 
21.0 
15.7 


3.3 
3.3 
3.2 
3.4 

.5 

2.G 

2.3 
3.0 


3.2 
.8 
.4 

1.4 
.1 


66.4 
74.9 
69.1 
74.2 
22.3 


5.3 
3.1 
2.9 
3.0 
. 5 


1,430 


Whole 

Edible portion 




412 
412 
412 
443 

52 

111 
297 


1,490 
1,360 
1, 500 

430 




8079 
8080 






7.2 

2.3 
.5 


78.1 
71.3 

78.8 


5.0 
3.1 
2.0 


1, 805 


Do 


1,465 


Do 


1,540 















14. G 

20. G 

35.1 

7.9 


2.6 

1.0 
1.5 
2.2 


3.3 


76.1 


3.4 


1, G05 




8071 
8072 


33 
112 
445 




Zante currants, dr y 

Do 


4.7 
1.2 

. 7 


71.4 
60.0 
80.1 


2.3 

2.2 
9.1 


1,545 
1,195 


Do 


1,500 














21.2 


1.0 


2.2 


70.5 


4-5 


1, 435 















Table 2. — Composition of water-free substance of edible portion of food materials. 
[Analyzed at the Maine Experiment Station.] 



Kind of food material. 


Reference 
number. 


Labura- 
• tory 
number. 


Nitrogen. 


Protein 
by differ- 
ence. 


Fats. 


Carbo- 
hydrates. 


Ash. 


ANIMAL FOOD. 
Beef: 


389 


176 
372 
436 


Per cent. 
8.14 
7.30 
G. 55 


Per cent. 
52.2 
46.1 
38.7 


Per cent. 
43.8 
52.7 


Per cent. 


Per cent. 
4 


Do 




1 2 


Do 


56.9 




4 4 




















45.7 
31.9 
47.8 
41.6 
19.9 


51.1 
67.0 
49.5 
47.7 
79.4 




3 2 


Boiled 


374 
21 
434 
327 


5.12 
G.7G 
7.29 

2.74 




1 i 




390 




2 7 






10 7 






7 












456 


242 

432 


14.55 
13.36 


92.2 

87.1 


6.2 

9.7 




1 6 


Do 




3 2 

















89.7 
28.2 
3.8 
43.8 
41.8 


7.9 

10.7 
95.4 
49.4 
55.6 




2.4 







408 
375 

428 
23 


3.29 

.51 
G. 66 
7.17 




CI. 1 


Suet 




.8 






6 8 


Mutton (lamb), cooked 


1518 




2.6 







Pork: 


2009 


88 
42G 


2.97 
4.79 


22.1 
28.0 


74.2 
64.5 




3 7 


Do 




7.5 
















25.1 


69.3 




5.6 


10570 No. 37- 


2 











18 



Table 2. — Composition of water-fi ee substance of edible portion of food materials — Cont'd. 



Kind of food material. 


Reference 
number. 


Labora- 
tory 
number. 


Nitrogen. 


Protein 
by differ- 
ence. 


Fats. 


Carbo- 
hydrates. 


Ash. 


animal food — continued. 
Pork — Continued. 




426 
426 

17 

3 

373 

22 


Per cent. 
3.37 
4.47 
5.60 


Per cent. 
22.0 
28.7 
38.5 
50.3 
29.8 
40. 


Per cent. 
73.8 
29.4 
52.4 
24.9 
68.0 
56.7 


Per cent. 


Per cent. 
4.2 








41.9 




2071 
2078 


9. 1 




18.3 


6.5 






2.2 




2122 


5.98 




3.3 









Fat salt 


2103 


87 
427 


.20 
.46 


1.6 
3.1 


93.4 
91.2 


5.0 


Do 




5.7 










Averaeo 








2.4 


92.3 




5 3 


° 














2529 


94 

416 


1.70 
3.30 


23.1 
22.3 


74.1 
70.0 




2.8 


Do 




1.7 
















22.7 


75.1 




2.2 






1 




Poultry : 


2707 


73 
341 


8.04 
9.25 


50.1 
58.8 


46.1 
37.0 




3.8 


Do... . 




4.2 
















54.5 
56. 6 

65.8 


41.5 
20.4 

24.3 




4.0 




341 

213 


8.21 
9.84 




23.0 


Fish. etc. : 


3018 




9.9 










3030 
3031 


109 
69 

304 


10.94 
13.99 
13. 25 


74.9 

84.8 
89.2 


3.7 
8.3 
1.0 




21.4 


Do . . 




6.9 


Do 




9.8 
















83.0 


4.3 




12.7 














3017 
3048 


129 
180 
285 
353 


11. 02 
8.89 
9.67 

10.46 


70.3 
55.8 
57.3 

00.0 


25.8 
38.0 
37.9 

25.2 




3.9 


Do 

Do 




6.2 

4.8 


Do 




8.8 
















62.4 
67.1 


31.7 
28.5 




5.9 




3089 


259 


1.72 




4.4 








Shad 


3102 
3103 


148 

195 


8.47 
10. 59 


50.1 
68.5 


31.2 
20. 4 




IS. 7 


Do 




11. 1 
















59.3 
62.6 
55.2 


25.8 
1.6 
5.7 




14.9 


Cod, salt. 


3121 
3153 

3197 


86 
135 


8.50 
8.89 




35.8 


Clams, shelled 


27.1 


12.0 




68 
290 
389 
446 


9.27 
9.19 

8.64 
6.56 


03.3 
57.4 
54.0 
41.0 


10.0 

6.6 

13.0 

10.1 


18.9 
21.5 
23.0 
34.8 


7.8 


Do 

Do 

Do 


14.5 

10.0 
14.1 










54.4 
1.0 
80.9 


9.9 
.6 

6.4 


24.1 


11.6 






416 
224 


11.73 


98.4 




3162 




12.7 








Eo-irg 


2757 
2758 
2759 
27G0 
2761 
2702 
2763 


210 
136 
152 
142 
218 
257 
269 


7.49 
8.66 
7.87 
7.37 
7.00 
7.30 
6.95 


57.8 
60.4 
58.3 
51.9 
58.7 
56.1 
59.6 


38.9 
37.3 
37.9 
44.4 
37.3 
40.2 
37.5 




3.3 


Do 




2.3 


Do 




3.8 


Do 




3.7 


Do 




4.0 


Do 




3.7 


Do 




2.9 
















57.5 

40.5 


39.1 
50.9 


2.6 


3.4 




3542 


44 




' 6.0 






Bulter 




37 
67 
138 
191 
205 
254 
282 
296 
207 
333 




7.6 

1.7 
1.3 
3.3 
1.2 
.0 
2.3 
2.4 
1.0 
4.5 


89.9 
93.3 
94.6 
91.9 
93.2 
92.2 
95.9 
95.6 
97.4 
92.4 




2.5 


Do 




5.0 


Do 




4.1 


Do 






4.8 


Do 


i 




5.6 


Do 








7.2 


Do 






1.8 


Do 






2.0 


Do 


| 




1.6 


Do 




:::::::::: 


3.1 



L9 



Table 2. — Composition of water-free substance of edible portion of food materials — Cont'd. 



Knul of food material. 


Reference 
number. 


La bora 

tory 

number. 


Nitrogen. 


Protein 

by differ 

ence. 


Fata. 

Per cent. 
94 1 
90.9 
96.8 
94.0 


Carbo- 
hydrates. 


Ash, 


animal food— coutinued. 




338 
342 
346 
429 


Per cent. 


Per cent. 

0.5 

5.7 

.9 

21 


Per cent. 


Per cent. 
5.4 


1 >, , 








3.4 


I),) 






2.3 


Do 








3 9 




















2.5 

24.8 

25.8 


93.7 




3-8 








===== 






Milk 






27.1 
29.0 


42.7 
39 5 


5.4 


Do 








5. 7 




















25.3 


28.0 


41.1 


5 














4054 


179 

356 




10.9 

12.5 


16.9 
16.1 


66.4 
66.5 


5. 8 


Do 




4.9 


















11.7 
97.7 


16.5 
.3 


66. 4 


5 4 


Gelatine 


4047 


39 


16.00 


- 2.0 








VEGETABLE FOOD. 


5029 


28 
312 
422 




9.1 
9.9 
9 6 


3.0 
1.8 
1.6 


86.8 
86 8 
87.7 


1. 1 


Do 




1.5 


Do 






1.1 




















■ 9.6 


2. 1 


87.1 


1.2 




5110 


29 
414 










15.7 
16.1 


1.7 
1.9 


80 2 
80.9 


2.4 


Do 




1.1 
















15.9 


1.8 


80.6 


1.7 














5039 


27 
393 

396 




7.7 
9.4 
9.8 


.6 

.8 
.8 


90.9 
89.6 
89.2 


.8 


Do 


.2 


Do 






9 


















9.0 


.7 


89.9 


.4 














5067 
5068 


30 

204 
309 
352 




18.6 
19.1 
19.1 
11.7 


7.4 
5.9 

7.6 

7.8 


72.2 
72.4 
69.2 

75.5 


1. 8 


Do 




2.0 


Do 




4. 1 


Do 






5. 




















16.6 


7.1 


72.4 


3.9 














5082 


31 
400 




10.4 
9.7 


.8 
. 5 


88.2 
89.2 


.6 


Do 




.6 


















10. 1 


.0 


88.7 


.6 














Wheat flour: 


5235 


190 
423 




11.8 
15.1 


1.2 

1.0 


85.8 
82.9 


1.2 


Do 




1.0 


















13.4 


1.1 

1.7 
.9 


84.4 

82.3 
86.9 


1.1 















5257 


189 
424 




14.0 
11.4 


2.0 


Do 




.8 


















12.7 


1.3 


84.6 


1.4 














5258 
5259 


25 
121 




11.0 
11.0 


.7 

.7 


87.3 
87.3 


1.0 


Do 




1.0 
















11.0 
14.1 

8.5 
8.3 


.7 
.4 

1.1 
4.0 


87.3 
83.9 

89.2 
84.5 


1.0 




5297 

5431 
5432 


48 

20 
6 




1.6 


Bread : 

Wheat 




1 2 






3.2 










5433 
5434 


13 

233 




14.1 
13.1 


4.3 
4.4 


75.9 
76:8 


5.7 


Do 




5.7 














13.6 
8.3 


4.4 
17.2 


76.3 
73.4 


5.7 


Cake: 




439 




1. 1 












5455 
5456 
5457 


12 

173 
238 




7.2 
6.8 
8.5 


11.7 

10.7 
12.0 


79.3 
79.4 

75.7 


1.8 


Do 




3.1 


Do 




3.8 



20 



Table 2. — Composition of water-free substance of edible portion of food materials — Cont'd. 



Kind of food material. 


Reference 
number. 


Labora- 
tory 
number. 


Nitrogen. 


Protein 
by differ- 
ence. 


Fats. 


Carbo- 
hydrates. 


Ash. 


vegetable food — continued. 
Cake— Continued. 




362 
440 


Per cent. 


Per cent. 
5.8 
6.0 


Per cent. 
10.8 
11.2 


Per cent. 
80.7 
79.6 


Per cent. 

2.7 


Do 






3.2 


















6.9 

6.5 

8.2 
7.7 
5.9 


11.3 


78.9 


2.9 














5458 
5459 
5460 


5 
167 
230 
363 




11.5 
15.4 
10.9 
15.2 


80.3 
74.6 
78.9 
76.2 


1.7 


Do 




1.8 


Do 




2.5 


Do 




2.7 


















7.1 
6.5 


13.2 
11.3 


77.5 
77.1 


2.2 




5461 


174 




5.1 










5462 


172 
437 




8.7 

7.2 


11.4 
16.7 


78.4 
73.5 


1.5 


Do 




2 6 




















7.9 


14.1 


76.0 


2.0 














5463 
5464 


168 
235 
367 




6.9 

7.' 8 
7.5 


7.7 
13.6 
16.8 


83.5 
75.9 
74.1 


1.9 


Do 




2.7 


Do 




1.6 


















7.4 


12.7 


77.8 


2.1 















Cookies : 


5470 
5471 
5472 


16 
165 

228 
368 
438 




7.0 
6.4 
7.2 
7.4 

10.5 


9.0 
12.5 
8.5 
9.9 
11.1 


81.5 
78.9 
82.7 
79.6 
75.9 


2.5 


Do 




2.2 


Do 




1.6 


Do 




3.1 


Do 






2.5 


















7.7 


10.2 


79.7 


2.4 














5473 
5474 
5475 


15 
166 
229 
364 




4.7 
8.8 
8.6 
7.6 


5.5 
12.5 
10.8 
13.2 


88.4 
77.5 
77.0 

77.2 


1.4 


Do 




1.2 


Do 




3.6 


Do 




2.0 


















7.4 


10.5 


80.0 


2.1 












Crackers : 

Butter 


5481 


45 
369 




9.9 

10.7 


14.6 
14.1 


74.5 
74.0 


1.0 


Do 




1.2 














1 


10.3 


14.3 


74.3 


1.1 






i 






5481 


46 
210 
365 
444 




11.2 
10.3 
9.6 

10.0 


13.3' 
12.8 
13.6 
10.9 


74.5 
72.4 
74.3 
72.9 


1.0 


y do':::::::::::::::::: 




4.5 


Do 






2.5 


Do . 






6.2 


















10.3 


12.7 


73.5 


3.5 






14 
164 
171 
227 
361 
441 








5487 
5488 
5489 
5490 




6.0 
8.5 
8.6 
8.6 
8.3 
7.9 


30.3 
28.5 
27.5 
18.6 
26.9 
22.0 


62.0 
62.0 
62.7 
7L5 
62.5 
69.8 


1.7 


Do 




1.0 


Do 




1.2 


Do 




1.3 


Do 




2.3 


Do 






.3 


















8.0 


25.6 


65.1 


1.3 












Pie: 


5492 
5493 
5494 


1 
169 
231 
358 




4.8 
5.9 
6.5 
4.7 


14.1 
18.4 
19.4 
16.2 


79.5 
71.9 
69.3 
77.3 


1.6 


Do 




3.8 


Do 




4.8 


Do 




1.8 


















5.5 


17.0 


74.5 


3.0 














5495 
5496 


2 
236 
360 




8.1 

7.7 
3.3 


10.0 
12.9 
28.5 


80.3 
77.3 
67.4 


1.6 


Do 




2.1 


Do 




.8 


















6.4 

14.2 

6.8 


17.1 
16.7 
19.2 


75.0 
69.4 
71.1 

r: 


1.5 




5497 
5498 


237 

170 




2.7 






2.9 









21 



Tart/tc 2. — Composition of voater-free substance, of edible portion of food materials — Cont'd. 



Kind of Food material. 


Reference 
number. 


Labora- 
tory 
number. 


i Protein 
Nitrogen, by differ- 

| ' euce. 


Pats. 


Carbo- 
hydrates. 


Ash. 


vegetable food — continued. 
Pie— Continued. 


5499 
5500 


11 
232 
359 


Per cent. 


Per cent. 
8.3 
15.3 
7.3 


Per cent. 
22.0 
19.8 
20.6 


Per cent. 
66.8 
62.2 
64.9 


Per cent. 
2.9 


Do 




2.7 


Do 




7.2 


















10.3 
4.8 
12.3 


20.8 
17.9 
23.5 


04.0 
74.9 
60.6 


4.3 






442 

8 




2.4 




5501 




3.6 










5502 
5503 


177 
239 




8.7 
10.6 


10.0 
9.1 


79.4 
77.1 


1.9 


Do 




3.2 
















9.7 

.7 


9.6 
.3 
.1 


78.2 
98.8 
99.9 


2.5 




5509 
5507 


53 
144 




.2 



















4058 
39 


49 
391 


13.9 
13.6 


52.5 
51.0 


29.9 
34.3 


3.7 


Do 




1.1 
















13.7 


51.8 


32.1 


2.4 














6108 
6109 


41 
270 
425 








96.4 
96.7 
94.7 


3.6 


Do 








3.3 


Do 




1.6 




3.7 




















.5 




96.0 


3.5 
















6095 
6097 
6096 


120 
148 
162 








99.1 
97.7 
98.9 


.9 


Do 








2.3 


Do . 








1.1 
























98.6 


1.4 









=== 








Beans : 


6514 
6512 
6513 


05 
104 
105 


24.3 
27.3 
25.8 


1.9 
1.7 
1.9 


68.7 
66.7 
67.5 


5.1 






4.3 






4.8 
















25.8 
20.2 
20.0 


1.8 
16.9 
2.0 


67.7 
57.9 
60.0 


4.7 




6864 


4 
381 




5.0 






18.0 










Beets 


6537 


63 

280 
379 




13.3 
13.5 
11.5 


.8 
2.1 
1.3 


76.6 
76.1 
74.5 


9.3 


Do ... 




8.3 


Do 






12.7 


















12.8 


1.4 


75.7 


10.1 














6544 


81 
271 
351 




16.1 
18.1 
17.7 


1.2 
1.4 
3.5 


74.7 
72.2 
70.6 


8.0 


Do 




8.3 


Do 






8.2 


















17.3 


2.0 


72.5 


8.2 














6562 


134 
350 




7.7 
8.8 


1.8 
2.6 


81.6 
80.7 


8.9 


Do 




7.9 


















8.2 
25.0 


2.2 
1.8 


81.2 
53.6 


8.4 






420 




19.6 












6967 
6968 


7 
184 




11.6 
16.4 


5.2 
7.3 


81.2 
69.7 


2.0 


Do 




6.6 
















14.0 
10.3 
10.0 


6.2 
3.7 
10.0 


75.5 
83.1 
68.0 


4.3 






272 
322 




2.9 








12.0 












6610 


106 
370 




4.6 
12.5 


4.5 
3.6 


49.1 
25.0 


41 8 


Do 




• 58 9 


















8.6 
12.9 


4.0 
5.4 


37.1 
57.0 


50.3 




6569 


234 




24.7 








Horse-radish : 




308 
113 
421 




11.5 

9.6 
11.0 


.8 

1.6 

.6 


81.2 
76.8 
77.4 


6.5 


Wet 


6780 




12.0 


Do 




11.0 


















10.7 
17.8 


1.0 
2.7 


78.5 
67.1 


9 8 




6580 


201 




12 4 









22 



Table 2. — Composition of water-free substance of edible ])ortion of food materials — Cont'd. 



Kind of food material. 


lleferencc 
number. 


Labora- 
tory 
number. 


Nitrogen. 


Protein 
by differ- 
ence. 


Pats. 


Carbo- 
hydrates. 


Ash. 


vegetable food— continued. 


C589 


61 
277 
376 


Per cent. 


Per cent. 
30.6- 
13.7 
15.1 


Per cent. 
2.8 
1.6 
4.7 


Per cent. 
61.1 
78.2 
74.5 


Per cent. 
5.5 


Do 




6 5 


Do 






5 7 


















19.8 
7.3 

.22.4 


3.6 
3.9 

1.3 


71.3 

81.5 

73.9 


5.9 


Peas: 

Dry 


6591 
6596 


153 

78 




7 3 




2.4 


Do - 


7070 
7071 


74 

123 
382 




14" 4 
26.1 

24.0 


3.6 
2.2 
1.7 


78.4 
67.4 

67.4 


3 6 




4.3 


Do 




6.9 


















21.5 


2.5 


71.1 


4.9 














6683 
6684 
6685 


58 
57 
188 
276 
291 
348 
406 




9.4 

10.7 
8.4 
8.7 
9.6 
9.4 
7.7 


.4 
.5 
.6 
.4 
.9 
.5 
.5 


86.7 
83.2 
85.1 
86.5 
86.0 
85.2 
89.2 


3.5 


Do 




5.0 


Do 




5.9 


Do 




4.4 


Do 






3.5 


Do 






4.9 


Do 






2.6 


















9.1 


.5 


86.0 


4.4 














6613 


54 
371 
439 




9.9 
11.3 

7.7 


1.3 

.7 
.3 


84.2 
85.2 
89.2 


4.6 


Do 




2.8 


Do 






2.8 


















9.6 


.8 


86. 2 


3.4 




7079 
7080 






' 




66 

186 




9.3 

11.4 


1.7 

2.9 


81.4 
71.4 


7.6 


Do 




14.3 
















10.4 
22.4 

7.7 


2.3 
2.2 
2.6 


70.4 
62.0 
74.3 


10.9 




6779 
6782 


202 
241 




13.4 






15.4 








Squash : 


7084 
7085 


115 
185 




12.1 
7.9 


9.1 
4.0 


73.5 
81.2 


5.3 


Do 




6.9 
















10.0 


6.5 


77.4 

76.3 
62.4 

75. 4 


6.1 




6796 
6797 












117 
100 
273 




13.7 
19.1 

13.0 


3.8 

8.6 
3.4 


6.2 


Do 




9.9 


Do 




7.6 


















15.4 


5.3 


71.4 


7.9 
















275 
302 
335 

343 




4.0 
2.5 
8.1 
5.7 


1.1 

.9 

1.3 

1.4 


92.7 
91.3 

88.4 
89.2 


2.2 


Do . 






5.3 


Do . . 






2.2 


Do.. 






3.7 


















5.1 


1.2 


90.4 


3.3 














6831 
6832 


62 

93 

323 




14.6 
13.1 

5.6 


2.8 

.3 

3.2 


77.1 
79.6 

84.8 


5.5 


Do 




7.0 


Do 




6.4 


















11.1 


2.1 


80.5 


6.3 












Tomatoes : 


7110 


126 
380 




20.4 
19.0 


4.1 
4.8 


65.3 
66.7 


10.2 


Do 




9.5 


















19.7 


4.4 


66.0 


9.9 












Presh 




300 

329 




22.0 
21.3 


3.4 

6.6 


62.7 

59.0 


11.9 


Do 






13.1 


















21.6 

30.5 


5.0 
9.6 


60.9 

47.7 


12.5 




4055 


178 




12.2 










6818 


38 
384 




9.0 

9.0 


1.8 

.8 


72.2 
69.7 


17.0 


Do 




20.5 



















9.0 


1.3 


70.9 


18.8 






. — | 





23 

Table -. — Composition of water- free substance of edible portion of food materials — ( lout' 



Kind of food material. 


Reference 
number. 


Labora- 
tory 
number. 


Nitrogen. 


Protein 
by differ- 
ence. 


Fats. 


Carbo- 
hydrates. 


Ash. 


vegetable F< iod — continued. 

Apples: 

Evaporated 

Do 


sour, 
8067 


139 
217 


Per cent. 


Per cent. 
2.3 
1.8 


Per cent. 
2.7 
7.0 


Per cent. 
92.4 

87. 5 


Per cent. 
2 6 
















1.5 


4.6 


91.5 


2 4 




8009 
8008 
8010 


59 

60 
82 
274 
292 
294 
317 
325 
344 
377 
378 
399 
405 







Fresh 




1.7 

2.3 
.0 
2.4 
1.8 
3.1 
1.0 
2.1 
2.3 
2.9 
2.4 
1.8 
2.4 


1.2 
.9 
1.2 

2.4 
3.6 
2.3 
1.5 
6 9 
3.9 
3.5 
2 4 
3.0 
2.4 


95.4 
94.1 
95.9 
90.3 
92.2 
91.5 
95.4 
88.9 
91.6 
92.4 
93.0 
94.6 
92. 9 


1 7 


Do 




2 7 


Do 




2 3 


Do . 




4 9 


Do 






2 4 


Do 




.......... 


3 1 


Do 







2 1 


Do 




2 1 


Do 




2.2 


Do 






1 2 


Do 







1.0 


Do 






.6 


Do 






2.3 
















2.1 

.5 

3.8 

3.5 


2.7 
2.1 

2.7 
2.4 


93.0 
95.6 
88.6 
89 


o 






357 
139 

219 




1 8 




8069 
8070 




1 9 


Apricot sauce, with stones 




5 1 






Bananas: 

Whole 




197 
293 

298 




6.0 
7.2 
4.9 


5.0 
4.1 
2.8 


83.5 
81.5 

84.5 


- - 5 5 


Do 






7 2 


Do 




7 8 


















6.0 

4.7 
5.4 

1.3 

5.1 


4.0 
1.9 
8.4 

3.5 

13.4 


83.2 
91.1 
75.2 

94.0 
77.3 


6. S 






390 

390 




2 3 


Peel 






11.0 


Blackberries : 


8082 


71 
387 




1 2 






4.2 












8083 
8084 


80 
197 
383 




2.7 
5. 6 

3.7 


2.6 
6.3 
3.6 


91.4 

85. 3 
91.2 


3.3 


Do 




2 8 


Do 




1.5 
















4.0 
.5- 

3.8 
.7 
. 2 

3^9 
13.0 

8.0 

1.1 


4.2 
4.2 
3.8 
2.9 
9.4 
3.9 
5.5 
3.7 
1.8 


89.3 
94.4 
90.5 
95.5 
8fl.2 
91.1 
75.4 
84.6 
.95.3 


" 5 




8081 


10 


9 




315 
392 
278 
447 
108 
107 
187 




1.9 








.9 








1.2 






1.1 




8026 
8037 
8086 




6.1 


Oranges, whole 




3.7 
1.8 








Prunes : 

Drv 


8077 
8078 


34 
151 




4.4 
4.0 


4.4 

3.8 


81.4 
88.5 


9.8 


Do 




3.7 






4.2 


4.1 
1.0 

.5 
1.7 
.5 


85.0 
91.2 
91.4 
90.5 
95.3 

84.1 
90.3 
93.5 


6.7 


Whole 




412 




4 


3.8 






412 

412 
443 




4.2 
4.1 
2.1 


3.9 








3.7 








2.1 












8079 
8080 


52 
111 
297 




2.8 
2.9 
3. 5 


7.7 

2.9 

.6 


5.4 


Do 


3.9 


Do 




2.4 




















3.1 


3.7 


89.3 


3.9 














8071 
8070 


33 
112 
445 




1.3 

2.3 

2.4 


5.9 
1.8 
.8 


89.9 
92.5 

87.0 


2.9 


Do .'.... 




3.4 


Do 




9.8 
















2.0 


2.8 


89.8 


5.4 






1 





24 



THE COST OF RAW MATERIALS. 

In estimating the money cost of the raw materials purchased the 
prices used do not represent those actually paid, but rather those 
which, after careful consideration, appeared to be the average for the 
year 1895 in the neighboring markets when supplies were bought in 
fairly large quantities. 

It should be noted, moreover, that the following prices are those 
that would apply to the purchase of boarding-house supplies, where 
meats are bought by the side, rather than to private families, where 
meats are purchased for the table in cuts. The cost of all classes 
of raw materials is less when bought in considerable quantities, but 
undoubtedly a larger discount is secured on meats than on such mate- 
rials as flour, sugar, etc. The assumed market cost of the principal 
raw materials is shown in the following table: 

Table 3. — Assumed market cost of the principal raw materials. 



Materials. 



Wheat flour 

Crackers 

Graham crackers 

Oats, rolled 

Corn meal, bolted 

Hominy 

Cornstarch 

Beans 

Peas, split 

Potatoes . . „ 

Pumpkin, canned 

Squash , green 

Squash, canned 

Turnips 

Beets 

Cabbage 

Carrots 

Parsnips 

Onions 

Tomatoes, canned 

Peas, canned 

Sweet corn, canned .. 

Apples 

Blackberry jam 

Blueberries, canned . 
Crab apples, canned . 

Lemons, whole 

Bananas 

Oran ges, w h ole 

Pine:ipple, "whole 

Pineapple, canned . . . 
Apple, evaporated - - . 
Zanto currants, dried 

Apricots, dried 

Prunes 

Baisins 

Molasses 



Cost 
per 100 
pounds. 



$2.00 
G.00 
1.75 
4.75 
1.75 
9.00 
8.00 
3.50 
2.66 
.83 
3.80 
2.50 
3.33 
.70 
.80 
2.00 
1.00 
2.00 
2.00 
4.23 
8.05 
7.50 
1.50 

10.00 
7.50 
5.00 
4.50 
3.50 
4. CO 
6.00 

11.10 
8.00 
6.50 

10.00 
8.00 
5.00 
2.55 



Materials. 



Catsup 

Horse-radish 

Pickles, cucumber 

Chocolate 

Macaroni 

Tapioca 

Sugar 

Maple sugar 

Beef, sides 

Beef, hind quarter 

Beef, fore quarter 

Pork, shoulders and ribs 

Mutton, sides 

Veal, sides 

Sausage 

Fowl 

Turkey 

Eggs, no shells 

Clams, shelled 

Oysters 

Bacon 

Ham 

Corned beef 

Salt pork 

Pickled tripe 

Cod, fresh 

Cod. salt 

Haddock 

Halibut 

Shad 

Bluefish 

Salmon 

Lobster, edible part 

Milk 

Butter 

Lard 

Gelatine 



Cost 
per 100 
pounds. 

$19.00 

15.00 

6.25 

36.00 

10.00 

6.00 

4.50 

9.00 

8.00 

11.00 

6.00 

9.00 

9.00 

8.00 

8 00 

15.00 

16.00 

13.10 

8.00 

12.00 

10.50 

10.50 

8.00 

7.50 

3.75 

2.50 

6.00 

3 00 

12.00 

8.00 

6.00 

25.00 

28.00 

2.00 

25.00 

7.75 

100. 00 



DATA OBTAINED IN THE DIETARY STUDIES. 



Tables 4 to 18 give in detail the data obtained in these dietary 
studies. The first table in each study shows the composition of the 
various food materials, the cost of each item of food, and the quantities 



25 

of protein, fats, and carbohydrates which each food material contained. 
These figures are then summarized so as to show the quantities and cost 
of the nutrients purchased in each of 11 classes of foods, both the total 
and the amounts per man per day, the latter being given in weights 
and in percentages. Finally, the quantities and cost of the animal and 
vegetable nutrients bought, the amounts of nutrients in the refuse and 
waste from each class, and the total weights and cost of the nutrients 
actually consumed and the amount per mau per day are calculated. 
The latter figures are given in grams and in per cent. 

It is proper to explain that the percentage composition as stated for 
such foods as beef, veal, mutton, pork, venison, and poultry is the pro- 
portions of edible nutrients, while for all other materials it includes all 
that the foods contained as purchased. The reason for this distinction 
is that the bones and other refuse not included in the meats as cut for 
the table were not included in the waste as collected, while in the case 
of all other materials everything purchased that was not eaten was 
thrown into the waste. 

In general the figures given under the head of "compoition" are 
those resulting from the analyses of the particular materials eaten. 
Only in the case of certain meats and in a few other instances are 
general averages used to calculate the composition. 

THE NUMBER OF MEALS EATEN. 

The number of meals eaten in the boarding house within the limits 
of each period was very carefully ascertained in the following manner: 
Books containing the names of the regular boarders were placed in the 
hands of the waiters (who were students), and during each meal a rec- 
ord was made of those present. An account was also kept of the occa- 
sional meals taken by guests. 

The number of dinners is considerably larger than the number of 
breakfasts or suppers, a fact which has some bearing upon the dis- 
cussion of the quantity of food consumed. 

The statement concerning the number of meals which precedes each 
dietary study is therefore somewhat different from that in previous 
publications of this Office. 

DIETARY STUDY UNDER ORDINARY CONDITIONS. 

The first dietary study of the series reported in this bulletin was 
carried on under the same general conditions as dietary studies in 
other localities; that is, the attempt was made to learn the kind and 
amount of food consumed by the college club under ordinary condi- 
tions. No attempt was made to control the source of supply of protein. 
The food of the students' club was the same as that usually furnished 
them and the amounts consumed and wasted were ascertained in the 
usual way. 



26 



FIRST DIETARY STUDY OF THE COLLEGE CLUB AT MAINE STATE COLLEGE (No. 148). 

[Ordinary conditions.] 

Tbe study began February 24 and continued fifty-eight days. 
The number of meals taken was as follows: 





Break- 
fasts. 


Dinners. 


Suppers. 




3,921 
324 


4, 393 

340 


3,924 




328 






Total 


4, 245 4. 733 


4,252 











Meals eaten hy men 12, 238 

Meals eaten by women (992 meals X 0.8 meal of man) equivalent to 793 



Total number of meals eaten 13, 031 

Equivalent to oue man for four thousand three hundred and forty-four days. 
Remarks. — This dietary study was intended not only (1) to show the 
kind and amount of food consumed by the students' club under ordinary 
conditions, but also (2) to serve as a basis of comparison for the other 
studies. 

Table 4. — Food materials and table and kitchen wastes in dietary No. 14S. 





Composition. 


Total 

cost. 


Weight used. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Car- 
bohy- 
drates. 


Total food 
material. 


Nutrients 

• 


. 




Protein. 


Fat. 


Carbohy- 
drates. 


ANIMAL FOOD. 

Beef: 


Per ct. 

14.5 
26.0 


Per ct. 
16.8 

27.7 


Per ct. 


$134. 60 


Grama. 
763, 140 
17,555 


Grams. 

110,655 

4, 069 


Grams. 

128, 2C8 

4, 862 


Grams. 














Total 






134.60 
18.84 


780. 695 
106,825 


115,321 
16, 130 


133, 070 
6,730 






15.1 


6.3 










Mutton : 

Sides 


12.7 
22.1 


24.6 
29.4 




30.60 


154, 225 
1,815 


19,586 
401 


37, 939 
533 


















Total 




30.60 
21.10 


150, 040 

106, 370 
4,990 
93, 895 
13, 970 
90, 720 

112, 495 


19, 987 

12, 881 
1,322 
8,038 
2,333 
1,270 


38,472 

24, 571 
1,881 

58, 027 

7,823 

76, 749 

108, 105 












Pork : 


12.] 

26.5 

9.2 

16.7 
1.4 


23.1 
37.7 
61.8 
56.0 
84.6 
96.1 










Bacon 




21.73 








15.00 
19.22 












Total 








77.05 


422, 440 


26, 444 


277,156 












Poultry: 


13.4 
15.7 


10.2 
18.4 




12.18 
22.48 


368, 325 
63, 730 


49, 355 
10, 005 


37,569 
11,725 












Total 








34.66 


432, 055 


59, 360 


49, 294 














Fish : 


17.8 
27.6 

8.2 
17.2 
17.1 
18.1 
10.0 

5. 7 


1.4 

.7 
. 2 

s!o 

8.9 

8.2 

1.1 

.9 




4.97 
4.44 
2.22 

7.32 


64, 410 

33, 565 
33, 565 
27, 670 
4,080 
27. 215 
23, 585 
116,350 


11,465 ! 902 
9, 2o4 ! 235 
2,752 1 67 
4 759 9. 4fiS 




Cod, salt 




Halibut 






698 
4,926 
2,500 
6,631 


363 
2,251 

259 
1.047 




Shad 


5.2 
1.6 


4.80 

4.16 

30.78 






1 227 




1 862 






Total 








58.69 


330,4-10 


42, 995 7 5H7 


3, 089 




- 










- 



27 

Table I. — Food materials and table and kitchen wastes in dietary No. 14S — Continued. 



Kind of food material. 



Composition. 



Pro- 
tein . 



animal food— continued. 

Per ct 

Eggs, without shells . .' I 15. 6 

Butter : i 2.3 

Milk ' 3.2 

Gelatine. [ 88.3 



Total animal food . 

VEGETABLE FOOD. 

Cereals, sugars, etc. : 

Corn meal 

Hominy 

Flour, wheat 

F.our, graham 

Oats, rolled 

Rice 

Bread, hrown 

Cake, frosted 

Cookies, molasses. . . 

Cookies, sugar 

Crackers 

Macaroni 

Pie, cream 

Pie, mince 

Pie, squash 

Cornstarch 

Tapioca 

Chocolate 

Sugar 

Molasses 

Maple sirup 



Total 

Vegetables : 

Beans 

Beans, cooked. 

Beets 

Cabbage ...... 

Carrots 

Onions 

Parsnips 



8.0 

6.8 

10.7 

14.1 

17.7 

9.1 

5.0 

6.2 

0.5 

6.7 

10.2 

12.6 

5.6 

G. 5 

4.4 



.5 
12.5 



Peas, canned 

Potatoes, edible portion. 

Potatoes, cooked 

Pumpkin, canned 

Salad 

Squash, green 

Squash, canned 

Tomatoes, canned 

Turnips 

Horse-radish 

Catsup 

Pickles, cucumber 



Total 



Fruit: 

Apples, evaporated . . 

Apricots, dried 

Crab apples, canned. . 
Blackberries, canned 
Blueberries, canned.. 
Currants, dried ....... 

Lemons, whole 

Oranges, whole 

Pineapples, canned. . . 

Prunes 

Prunes, cooked 

Raisins 



Total 

Total vegetable food . 
Total food 



1.3 

3.1 

.3 

.8 
.6 
1.3 
1.9 
1.3 
.4 
3.3 
2.0 
2.5 



Per ct 

10.5 

81.4 

4.1 

.3 



2.6 

.5 
1.0 
L5 
6.2 

.7 

2.4 

9.4 

9.5 

8.8 

12.3 

.4 

8.1 

12.1 

8.4 

.1 

.4 

47.1 



1.6 

0.7 

.1 

.1 

.3 

.4 

.8 

1.3 

.4 

.1 

.4 

.3 

7.6 

1.1 



Car- 
bohy- 
drates. 



76.3 
80.3 
76.6 
71.9 
68.1 
76.7 
50.7 
64.3 
76.9 
75.5 
71.1 
74.9 
55.7 
37.2 
21.7 
85.9 
86.6 
26.8 
100.0 
73.0 
70.1 



3.2 

2.2 

2.4 

2.1 

.6 

2.9 

.7 

.6 

. 7 

3.2 

2.0 

4.8 



55.7 
72.0 
54.3 
56.4 
13. 
65.7 
11.0 
13.7 
36.4 
66.4 
41.9 
74.7 



Total 

cost. 



$6G. 28 
124. 45 

174. 30 
2.30 



721.77 



Total food 
material. 



Grams. 
229, 515 
225, 755 

3,953,125 
1,045 



6, 637, 935 



2.53 
5.49 
67.42 
1.19 
5.16 
.32 



34.85 
2.30 



.56 

.48 

1.80 

108.49 

11.36 

63.76 



305. 71 



.08 



1.97 
4.96 

.05 
1.64 
1.00 

.27 

9.94 

25.30 



65, 545 

27, 670 

1, 528, 935 

30, 845 

49, 215 

2,270 

40, 690 

2,270 

680 

905 

263, 540 

10, 435 

1,000 

4,090 

22, 225 

3,175 

3,630 

2,270 

1, 093, 630 

202, 080 

321, 375 



3, 677, 375 



0.80 
1.74 
2.28 
3.49 
3.42 
2.51 
3.12 



78.25 

1.84 
1.50 
3.55 
2.30 
4.32 
.91 
2 56 
4.00 
2.44 
2.09 



104, 780 
9,525 
111, 585 
112,495 
2,270 
37, 195 

22, 080 
' 4,535 

56, 020 
1,425,715 
11.115 
20, 050 
1,360 
123, 380 

23, 680 

24, 495 
226, 345 

10. 660 
5.985 
22, 680 



2, 356, 550 



2.30 



27.81 



1,133.54 



10, 435 

6.805 
32, 205 
10,435 
26, 170 

6, 350 
25, 855 
45, 360 

9,980 
11.340 

1, 360 
20, 865 



207, 160 



6, 241, 085 



12, 879, 020 



Weight used. 

Nutrients. 



Protein 



Grams. 

35, 804 

5, 192 

126, 500 

921 

448, 657 



5,244 

1,883 

163, 596 

4,349 

8,711 

207 

2,034 

141 

44 

61 

26, 881 

1,314 

56 

324 

978 



20 
283 



Fat. 



Grams. 

24, 099 

183,765 

102,078 

3 

~882, 254 



1,704 

138 

15, 289 

463 

3,051 

16 

977 

214 

65 

80 

32,415 

42 

81 

004 

1,867 

3 

14 

1,068 



216, 126 



58, 091 

1,677 

639 

112 

112 

7 

149 

182 

59 

224 

1, 426 

' 44 

54 

103 

1,357 

189 

49 

079 

21 

24 

113 | 



Carbohy- 
drates. 



Grams. 



213, 469 



210,558 



50, 011 

22, 227 

1,171,164 

22, 178 

33, 516 

1,741 

20, 629 

1,458 

523 

685 

187,377 

7,814 

556 

1, 856 

4, 823 

2,727 

3,142 

608 

1, 093, 629 

147, 618 

225, 284 



2, 9:9, 566 

60, 983 

2,210 

10, 936 

7,312 

313 

3, 260 

3,788 

2,839 

6,890 

313, 657 

2,834 

1,708 

73 

16, 039 

2,111 

784 

39, 3S4 

1,023 

964 

1,225 



79, 4S6 I 7, 220 



136 
211 

97 

83 
157 

83 
491 
590 

40 
374 

27 
522 



334 

150 
773 
219 
157 
184 
181 
272 

70 
362 

27 
1,002 



3,731 



298, 433 69, 042 



747,090 I 951,296 



478, 339 



5. 812 
4.9J1 

17, 487 
5,885 
3,402 
4,172 
2,844 
6,214 
3, 639 
7,530 
570 

15, 586 



78, 042 



3, 772, 505 



28 

Table 4. — Food materials and table and kitchen wastes in dietary No. 14S — Continued. 





Composition. 


Total 
cost. 


Weight used. 


Kind of food material. 


Pro 

tein. 


Fat. 


Car- 
bohy- 
drates. 


Total food 
material. 


Nutrients. 




Protein. 


Fat. 


Carbohy- 
drates. 


COOKED TOOD NOT EATEN. 


Perct. 

29.7 


Perct. 
24.9 


Perct. 




Grams. 
39, 915 


Grams. 
11,855 


Grams. 
9, 939 


Grams. 












Vegetable food : 


6.9 
6.3 
6.2 
6.5 
6.7 
3.C 


.9 
9.8 

10.4 
9.6 

21.9 
3.7 


72.7 
41.7 
64.8 
70.3 
54.3 
30.0 




3,400 
5,670 
2,950 

10, 885 
9,070 

17, 235 


235 
187 
183 
708 
608 
020 


32 

556 

307 

1,045 

1,986 

638 


2 472 






2 364 






1 912 






7 652 






4,925 


Pudding, tapioca 




5 171 






Total cereals, sugars, 










49, 210 


2,541 


4,564 


21 496 
















6.0 1 1.9 

4.7 7.3 


9.4 
28.6 




8,165 
46, 720 


490 
' 2, 196 


155 
3,410 


767 






13, 362 








Total 








54, 885 


2,686 


3,565 


14, 129 






















39, 915 
104, 095 


11, 855 
5,227 


9,939 
8,129 














38, 625 














1 






144,010 


17, 082 


18, 068 


38, 625 










WASTE. 












117, 509 
38, 983 


287, 195 
8,552 
















474, 919 














Total 










156, 492 


295,747 j 474,919 















Table 5. 



■Weights and percentages of food materials and nutritive ingredients used in 
dietary No. 148. 





Weight in grams. 


Weight in pounds. 






Food 
material. 


Nutrients. 


Food 
mate- 
rial. 


Nutrients. 


Cost 




Protein. 


Fat. 


Carbohy- 
drates. 


Pro- 
tein. 


Fat. 


Carbo- 
dr'aics. 




FOR CLDR, 58 DAY8. 


1,003,645 
422, 440 
432, 055 
330, 440 
229,515 
225, 755 

3, 953, 125 
1,045 


139, 586 
26, 444 
59, 360 
42, 995 
35, 804 
5, 192 
120, 500 
921 


168, 333 

277,156 

49, 294 

7,587 

24, 099 

183, 765 

162, 078 

3 




2,215 
931 
953 
728 
506 
498 

8,715 
2 


308 
58 

131 
95 
79 
11 

279 
2 


371 
611 
109 
17 
53 
405 
358 


7 
471 


$184.04 
77.05 










31.66 




3,089 


58.69 


E'rgS 


66.28 






121.45 


Milk 


213, 469 


174. 30 




2.30 














Total animal 
food 


G, 598, 020 


436, 802 


872, 315 


216, 558 


14, 548 


963 


1,924 


478 


721.77 


Cereals, sugars, 


3, 628, 105 

2, 301, 665 

207, 160 


213, 585 

76,810 

2,811 


53, 527 
3,655 
3,731 


2, 975, 070 

464, 210 

78, 042 


8,000 

5,074 

456 


471 

169 

6 


118 
8 
8 


6,559 

1,024 

172 


305. 71 




78.25 




27.81 






Total vegetable 


6, 136, 990 


293, 206 
730, 008 


60, 913 


3,517,322 


13, 530 


646 


134 


7,755 


411. 77 










Total food 


12,735,010 


933, 228 


3, 733, 880 


28, 078 


1, 609 


2,058 


8,233 


1,133.54 


PER MAN PER DAY. 

Beef, veal, and mutton 
Pork, lard, etc 


231 
98 
100 

77 


33 

6 

14 

10 


39 

64 

11 

2 




0.51 
.22 
.22 
!l7 


0.08 
.01 
.03 
.02 


0.09 
.14 

.03 




















i 







29 



Table 5. — Weights and percentages of food materials and nutritive ingredients used in 
dietary No. 14S — Continued. 





Weight in grams. 


Weight in pounds. 






Food 
material. 


Nutrionts. 


Food 
mate- 
rial. 


Kutrients. 


Cost. 




Protein. 


Fat. 


Carbohy- 
drates. 


Pro- 
tein. 


Fat. 


Carbo- 
hy- 
drates. 




PER MAN PER DAY— 
continued. 


53 

52 

910 


8 

1 

29 


6 
43 

37 




0.12 

.11 

2.02 


0.02 
.06 


0.01 
.10 

.08 






Butter 








Milk 


49 


0.11 










Total animal 


1,521 


101 202 


50 


3.37 


.22 


.45 


.11 


$0. 17 






Cereals, sugars, 


835 
530 

48 


49 1 12 

18 1 1 

1 1 


685 

108 

18 


1.86 

1.18 

.10 


.11 
.04 


.03 


1.52 




Vegetables 


.24 

.04 ! 












Total vegetable 


1,413 


68 14 


811 


3.14 


.15 


.03 


1.80 


.09 






Total food . 


2,934 

Per cent. 
7.9 
3.3 
3.4 
2.6 
1.8 
1.8 
31.0 


169 216 


861 


0.51 


.37 


.48 


1.91 


.26 


PERCENTAUES OF TO- 
TAL FOOD. 

Beef, veal, and mutton 
Pork, lard, etc 


Per cent. Per cent. 
19 1 is n 


Per cent. 










Per ct. 
16.2 


3.6 
8.1 
5.9 
4.9 

.8 
17.3 

.1 


29.7 
5.3 












6.8 












3.3 




.8 
2.6 
19.7 
17.4 


0.1 








5.2 


Eo-gs 










5.8 


Butter 












11.0 


Milk 


5.7 










15.4 














.2 


















Total animal 


51.8 


59.8 


93.5 


5.8 










63.7 














Cereals, sugars, 


28.5 

18.1 

1.6 


29.3 

10.5 

.4 


5.7 
.4 
.4 


79.7 

12.4 

2.1 










27.0 












6.9 












2.4 
















Total vegetable 


48.2 


40.2 


6.5 


94.2 










36.3 














Total food 


100.0 


100.0 


100.0 mo. n 










100.0 



















Table 6. — Nutrients and potential energy in food purchased, rejected, and eaten in 

dietary No. 148. 





Cost, 


Nutrients. 




Kind of food material. 


Protein. 


Fat. 


Carbohy- 
drates. 


Fuel value. 


Food purchased: 


$721.77 
411.77 


Grams. 
436, 802 
293, 206 


Grams. 

872, 315 

60, 913 


Grams. 

216, 558 

3, 517, 312 


Calories. 
10, 791, 300 
16, 189, 700 








Total 


1,133.54 


730, 008 


933, 228 


3, 733, 880 


26, 981, 000 






Waste : 


117, 509 
38, 983 


287, 195 
8,552 




3, 152, 700 






474, 919 


2, 186, 500 










156,492 


295, 747 


474, 919 


5, 339, 200 








Food actually eaten : 




319, 293 
254, 223 


585, 120 
52, 361 


210, 558 
3, 042, 403 


7, 638, 600 






14, 003, 200 









Total 


573, 516 


637,481 


3, 258, 961 


21,641,800 









30 



Table 6. — Nutrients and potential energy in food purchased, rejected, etc.— Continued. 





Cost. 


Nutrients. 




Kind of food material. 


Protein. 


Fat. 


Carbohy- 
drates. 


Fuel value. 


PER MAN PER DAT. 

Food purchased: 


$0.17 
.03 


Grams. 

100 
08 


Grams. 

201 

14 


Grams. 
50 
810 


Calories. 




3 730 






Total 


.2G 


168 


215 


860 








Waste: 




27 
9 


06. 




795 






109 


500 








Total 




30 


68 


109 


1 225 








Food actually eaten : 




73 
59 


135 
12 


50 
701 


1 760 






3,230 








Total 




132 


147 


751 


4 990 








PERCENTAGES OF TOTAL FOOD PURCHASED. 

Food purchased : 


Per ct. 
63.7 
30. 3 


Per cent. 
59.8 
40.2 


Per cent. 
93.5 
6.5 


Per cent. 

5.8 

94.2 


Per cent. 
40.0 




60 






Total 


100.0 


100.0 


100.0 


100.0 


100 






Waste: 




16.1 
5.3 


30.8 
.9 




11 7 






12.7 


8.1 








Total 




21.4 


31.7 


12.7 


19.8 








Food actually eaten : 




43.7 
34.9 


62.7 
5.6 


5.8 
81.5 


28.3 






51.9 









Total 


78.6 


68.3 


87.3 


80.2 









STUDY OF A DIETARY CONTAINING EXPENSIVE PROTEIN. 

In the second dietary study of this series changes were made in the 
ordinary diet. Protein was supplied from expensive sources, namely, 
high-priced meats, fish, and poultry, with a view to determining the 
effect on the amount and cost of the nutrients actually consumed. 
Milk was served only once a day, and cheap nitrogenous foods, like 
beans, were used in small amounts. 

SECOND DIETARY STUDY OF THE COLLEGE CLUB AT MAINE STATE COLLEGE (No. 149). 

[Protein from expensive sources — i. e., high-priced meats, fish, and poultry.] 
The study began April 24 and continued twenty-six days. 
The number of meals taken were as follows: 





Break- 
fasts. 


Dinners. 


Suppers. 




1,266 

125 


1,429 

134 


1,316 




128 






Total 


1, 39i 


1,503 


1,444 







Meals eaten by men 4, 011 

Meals eaten by women (387 meals X 0.8 meal of man) equivalent to 310 



Total number of meals eaten 4, 321 

Equivalent to one man for one thousand four hundred and forty days. 



31 

Remarks. — On April '24 an account was taken of the raw materials 
and cooked food on hand. The matron was then given the following 
instructions: 

Select animal food so far us possible from the following' sources: Hind quarter of 
bed', lamb, veal, chicken, eggs, halibut, salmon, shad, and lobster. 

During this period it is desirable that milk shall be served but once a day, and 
that meats shall bo used as freely as practicable, not only for dinner, but also for 
breakfast and supper. It is desired that meats shall be consumed in this period as 
freely as is consistent with health, with a consequent diminishing of cereals and 
vegetable foods. 

Beans need not be served during this period unless in order to satisfy the boarders. 

Table 7. — Food materials and tabic and, kitchen ivaxtes in dietary No. 149. 





Composition. 


Total 
cost. 


Weight used. 


Kintl of food lraterial. 


Pro- 
tein. 


Fat, 


Carbo- 

hy- 
drates. 


Total food 
material. 

Grams. 
388, 735 
65, 770 
42, 095 


Nutrients 




Protein. 


Fat. 


Carbo- 
hy- 
drates. 


ANIMAL FOOD. 

Beef, hind quarter. 


Per. ct. 
14.9 

15.1 
12.7 


Per. ct. 
17.5 
6.3 

24.6 


Per. ct. 


.$89. 97 

11.60 

8.35 


Grams. 

57, 921 

9, 931 

5,346 


Grams. 

08, 029 

4. 144 

10, 355 

26, 631 
20, 050 
40, 010 


Grains. 










Pork : 

Lard 


9.2 
1.4 


61.8 
84.6 
96.1 




9.97 
3.92 

7.11 


43, 090 
23, 700 
41,640 


3,964 
332 










Total 








21.00 
33.22 


108, 430 
100, 470 


4,296 
13, 463 


86, 097 
10, 248 




Poultry , fowl .* 


13.4 


10.2 






Fish, etc.: 

Bluefish 

Cod, fresh 

Halibut 

Shad 

Lobster, edible portion 


9.8 
17.8 
17.1 
18.1 
25.4 


.6 
1.4 
8.9 

8.2 
2.0 




2.31 
1.75 

11.10 
4.08 

13.16 


17, 465 

22, 680 
41, 960 

23, 135 
21, 320 


1,711 
4. 037 
7,175 
i. 187 
5,415 


105 

317 

3, 734 

1,897 

420 




Total 








32.40 
46.21 
65.15 
51.41 


126,560 
160, 310 
118,435 
1,165,750 
46, 720 


22, 525 
24, S48 

2, 724 
37, 304 

2,196 


6,479 
16,833 
96, 406 
47, 796 

3,411 

350, 398 






15.5 
2.3 
3.2 
4.7 


10.5 

81.4 
4.1 
7.3 


5.4 
28.6 




Butter 




Milk 


62, 951 




13,362 














359. 31 


2, 323, 275 


180, 554 


76, 313 












VEGETABLE FOOD. 

Cereals, sugars, etc. : 


8.0 

6.8 

10.7 

14.1 

17.7 

9.1 

6.9 

10.2 

6.7 

12.6 


2.6 
.5 
1.0 
1.5 
6.2 
.7 


76.3 
80.3 
76.6 
71.9 
68.1 

7fi 7 


.91 

.81 

13.70 

2.80 

2.80 

.26 

2.40 

.40 

.56 

.12 

22.50 

5.75 

5.08 


23, 585 

4,080 

310,720 

7,260 

26, 760 

1, 815 

5, 170 

18, 145 

14, 970 

1, 815 

3,175 

905 

226, 800 

102, 285 

25, 63fl 


1,887 

278 

33, 247 

1,023 

4,737 

165 

357 

1,850 

1,003 

229 


013 

20 

3,107 

109 

1,659 

13 

47 

2,232 

3,278 

7 

3 

3 


17, 997 
3, 278 






238, 012 
5,219 






18 225 




1 391 




.9 19.-1 


3, 758 




12.3 

21.9 

.4 

.1 
.4 


71.1 

54.3 
74.9 
85.9 
86.6 
100.0 
73.0 
70.1 


12, 900 




8, 128 




1 359 




2,727 




.5 


5 


781 




226, 800 










74, 668 








1 


17, 967 








i 




Total 








58.09 


773, 115 


44, 781 


11,091 


633, 213 












Vegetables : 


22.2 
1.7 
1.3 


1.6 


Kfi 9 


2.45 
1.18 
.07 


31,750 
67, 135 
3,175 


7, 049 

1,141 

41 


508 
07 
10 


18, 478 
6,579 




.li 9. 8 
.3 | 13.8 


Carrots _ 


438 



32 

Table 7. — Food materials and table and kitchen wastes in dietary No. 149 — Continued. 



Kind of food material. 



vegetable food — continued. 



Vegetables — Continued. 
Sweet corn, canned . 

Lettuce 

Parsnips 

Peas 

Peas, canned 

Potatoes 

Potatoes, cooked 

Pumpkins, canned. . 

Squash, green 

Squash, canned 

Tomatoes 

Catsup 

Horse-radish. 



Total 



Fruit: 

Apples 

Apples, evaporated - . . 

Apricots, dried 

Bananas 

Blackberries, canned . 
Blueberries, canned. . . 

Lemons 

Prunes 

Raisins 



Composition. 



Pro- 
tein. 



Fat. 



Per ct. Per ct. 
1.2 



1.3 


.2 


1.5 


.8 


25. 2 


1.3 


4.4 


.4 


2.4 


.1 


2.9 


.4 


1.1 


.3 


3.0 


1.1 


1.2 


.8 


1.0 


.2 


2.0 


.5 


1.2 


, 2 



.3 
1.2 
3.1 
1.2 
.8 
.6 
1.9 
3.3 
2.5 



Total 



Total vegetable food. 
Total food 



COOKED FOOD NOT EATEN. 



Animal food : 

Pressed beef. 
Eoast beef ... 



Total 



Vegetable food : 

Custard pie 

Applo pie 

Mince pie 

Cream pie 

Johnnycake 

Fruit 

Molasses cookies 
Sugar 



Total cereals, sugars, etc. 
Apricot sauce 



Total animal food 

Total vegetable food. 

Total food 



Animal . . . 
Vegetable 



26. G 
29.7 



4.2 
3.3 
6.5 
5.6 



6.5 
6.7 



1.9 



.2 
3.2 
2. 2 
L0 
2.1 
.6 
.7 
3.2 
4.8 



27.7 
24.9 



Carho 
hy- 

drates. 



Per ct. 
15.9 

4.9 
16.7 
62.6 
12.3 
22.0 
25.5 

8.5 
13.0 

8.9 

3.1 
16.1 

9.6 



17.9 
55.7 
71.9 
16.6 
56.3 
13.0 
11.0 
66 4 
74.7 



Total 
cost. 



$18.42 

.52 

2.00 

.37 

7.36 

8.19 



.84 
3.14 
1.50 
4.38 
5.26 
2.77 



58.45 



Weight used. 



Total food 
material. 



Grains. 
111,405 
3,400 

45, 360 
6, 350 

41, 505 

445, 890 

6, 350 

9,980 

58, 060 

20, 410 

46, 720 
12, 565 

8,390 



Nutrients. 



Protein. 



Grams. 

3,119 

44 

680 

1,600 

1,826 

10,701 

184 

110 

1,742 

245 

467 

251 

100 



Fat. 



Grams. 

1,337 

7 

363 

83 

166 

446 

25 

30 

639 

163 

93 

63 

17 



918,445 



.33 
3.36 
5.00 

.76 
2.20 
1.63 
2.85 
1.20 

.50 



9,980 
19, 050 
22, 680 
12, 700 
9,980 
9,845 
28,715 
6,805 
4, 535 



17.83 I 124,290 



134. 37 



493. 68 



1.815,850 



4, 139, 125 



4,080 
6,575 



6.8 
9.8 

12.1 
8.1 
2.7 

10.4 
9.5 



25.6 
41.7 
37.2 
55.7 
47.3 
64.8 
76.9 
75.5 



10,655 



18, 145 

8,845 

5,895 

2,040 

48, 535 

905 

680 

2,495 



87, 540 
9,980 



10, 655 
97. 520 



108, 175 



29,300 4,017 



30 
229 
703 
152 
80 
59 
546 
225 
113 



2, 137 



1,085 
1,953 



20 
009 
499 
127 
210 

59 
20 i 
218 
218 



2,161 
17, 269 



367, 607 



1,130 
1,637 



3, 038 2, 767 



762 
292 
383 
114 
4,125 
56 
44 
167 



5,943 
190 



3,038 
6,133 



9,171 



72, 429 
13, 483 



85,912 



1,234 

867 

713 

165 

1,311 

94 

65 

220 



4,669 
130 



2,767 
4,799 



7,566 



121,968 
2,318 



124, 286 



Carbo- 
hy- 
drates. 



Grams. 

17, 713 

167 

7, 575 

3.975 

5,105 

98, 096 

1,619 

818 

7, 5i8 

1,817 

1,448 

2,023 

805 



174,234 



1,786 
10,611 
16, 307 
2,108 
5,618 
1,280 
3,159 
4,518 
3,388 



48, 775 
856, 222 
932, 535 



4,645 

3,688 

2,192 

1,136 

22, 957 

586 

523 

1,883 



37, 610 
4,870 



42, 480 



42, 480 



144, 880 
144, 880 



33 



Table 8. — Weights and percentages of food materials and nutritive ingredients used in 

dietary No. 149. 





Weight in grams. 


"Weight in pound 


s. 




Kind of food material. 


Food 
ma- 
terial. 


Nutrients. 


Food 
ma- 
terial. 


Nutrients. 


Cost. 


Pro- 
tein. 


Fat. 


Carbo- 

by- 
drates. 


Pro- 
tein. 


Fat. 


Carbo- 

by 

drates. 




FOR CLUB, 26 DAYS. 

Beef, veal, and mutton . 


485, 945 
108, 430 
100, 470 
126, 560 
160,310 
118, 435 
1, 165, 750 
46, 720 


70, 160 
4, 296 
13,463 
22, 525 
24, 848 
2,724 
37, 304 
2,196 


79, 761 
86, 697 
10, 248 

6,479 
16, 833 
96, 406 
47, 796 

3,411 




1,072 
239 
221 
279 
353 
261 

2,570 
103 


154 
9 

30 
50 
55 
6 

82 
5 


176 

191 

23 

14 

37 

213 

105 

7 


139 
29 


$109. 92 
21.00 








33.22 






32.40 


E<ro S 




46 21 






65.15 


Milk 


62, 951 
13,362 


51.41 










Total animal food 


2, 312, 620 


177,516 


347, 631 


76,313 


5,098 


391 


766 


168 


359. 31 


Cereals, sugars, 


685, 575 
918, 445 
114,310 


38, 838 
29, 300 
1,947 


6,422 
4,017 
2,031 


595, 603 
174, 234 
43, 905 


1.512 

2, 025 
252 


86 
65 
4 


14 
9 
5 




1,313 

384 

97 


58.09 

58.45 




17.83 






Total vegetable 
food 


1,718,330 


70, 085 


12, 470 


813, 742 


'. 3, 789 


155 


28 


1,794 


134 37 






Totalfood 


4, 030, 950 


247, 601 


360, 101 


890, 055 


8,887 


546 


794 


1,962 


493. 68 


PEE MAN PER DAY. 

Beef, veal, and mutton. 


337 
76 
71 
89 

112 
83 

810 
33 


49 
3 
9 

16 

17 
2 

26 
2 


56 

61 

7 

5 

12 

68 

33 

2 




0.75 
.17 
.16 
.19 
.25 
.18 

1.80 
.07 


0.11 
.01 
.02 
.03 
.04 

.06 


0.12 
.14 

.02 
.01 
.03 

.15 

.07 




























Eggs 














Milk 


44 
9 


0.10 
.02 
















Total animal food 


1,611 


124 


244 


53 


3.57 


.27 


.54 


.12 


.25 


Cereals, sugars, 


476 

638 

80 


27 

21 

1 


4 
3 
1 


414 
122 
31 


1.06 

1.42 

.18 


.06 
.05 


.01 
.01 


.92 
.27 
.07 




















Total vegetable 


1,194 


49 


8 


567 


2.66 


.11 


.02 


1.26 
1.38 


10 






Total food 


2,805 


173 


252 


620 


6.23 


.38 


.56 


.35 


PERCENTAGES OF TOTAL 
FOOD. 

Beef, veal, and mutton. 


Per cent. 

12.1 
2.7 
2.5 
3.1 
4.0 
2.9 

28.9 
1.2 


Per cant. 

28.3 

1.7 

5.5 

9.1 

10.0 

1.1 

15.1 

.9 


Per cent 

22.1 

24.1 

2.8 

1.8 

4.7 

26.8 

13.3 

.9 


Per cent. 










Per ct. 












4 3 














6 7 














6 6 














9 4 


Butter 












13.2 


Milk 


7.1 
1.5 










10 4 




























57.4 


71.7. 


96.5 


8.6 










72 8 














Cereals, sugars, 


17.0 

22.8 

2.8 


15.7 

11.8 

.8- 


1.8 

1.1 

.6 


66.9 










11 8 


Vegetables 


19.6 
4.9 










11.8 


Fruits 










3 6 














Total vegetable 
food 


42.6 


28.3 


3.5 


91.4 










27 2 




_ 










Total food 


100.0 


100. 


100.0 


100.0 








100.0 













10570— No. 37- 



34 

Table 9. — Nutrients and potential energy in food purchased, rejected, and eaten in dietary 

No. 149. 





Cost. 


Nutrients. 




Kind of food material. 


Protein. 


Fat. 


Carbohy- 
drates. 


Fuel value. 


Food purchased : 


$359. 31 
134. 37 


Grams. 

177,516 
70, 085 


Grams. 
347,631 
12, 470 


Grams. 

76, 313 

813, 742 


Calories. 
4, 273, 700 
3 739 600 








Total 


493. 68 


247, 601 


360, 101 


890, 055 


8 013 300 






Waste: 




72, 429 
13, 483 


121, 968 
2,318 




1, 431 300 






144,880 


670 800 








Total 




85.912 


124, 286 


144,880 


2 102 100 








Food actually eaten : 




105, 087 
56, 602 


225, 663 
10, 152 


76,313 
668, 862 


2, 842, 400 
3 068 800 












Total 




161,689 


235,815 


745, 175 


5,911,200 






PER MAN PER DAY. 

Food purchased: 


.25 
.09 


123 

49 


242 

8 


53 
565 


2,975 

2,590 








Total 


.34 


172 


250 


618 


5 565 






"Waste : 




51 
9 


84 
2 




990 






101 


470 








Total 




60 


86 


101 


1,460 








Food actually eaten : 




72 
40 


158 
6 


53 
464 


1,985 






2,120 








Total 




112 


164 


517 


4 105 








PERCENTAGES OF TOTAL FOOD PURCHASED. 

Food purchased : 


Per cent. 
72.8 

27.2 


Per cent. 
71.7 

28.3 


Per cent. 

96.5 

3.5 


Per cent. 

8.6 

91.4 


Per cent. 
53 3 




46.7 






Total 


100.0 


100.0 


100.0 


100.0 


100.0 






Waste: 




29.3 
5.4 


33.9 
.6 




17.8 






16.3 


8.4 








Total 




34.7 


34.5 


16.3 


26.2 








Food actually eaten : 




42.4 
22.9 


62.6 
2.9 


8.6 
75.1 


35.5 






38.3 








Total 




65.3 


65.5 


83.7 


73.8 









STUDY OF A DIETARY CONTAINING CHEAP PROTEIN. 



In the third dietary study of this series the ordinary diet was changed 
to one containing protein supplied from cheap sources, including low- 
priced meats and beans. Milk was supplied very liberally, and beans 
were served as often as twice a week. The diet was so arranged that 
the supply of meats as compared with that of bread and vegetables 
was less than in the second study (jSTo. 149). 



35 



THIRD DIETARY STUDY OF TIIK COLLEGE CLUB AT MAINE STATE COLLEGE (No. 150). 
[Protein from cheaper sources — i. e., low-priced meats, milk, and beans.] 

The study began May 20 and continued twenty-seven days. 
The number of meals taken was as follows: 





Break- 
fasts. 


Dinners. 


Suppers. 


Men 


1,356 
135 


1,583 
146 


1,515 




137 






Total - 


1,491 


1,729 


1,652 







Meals eaten by men 4, 454 

Meals eaten by women (418 meals X 0.8 meal of man) equivalent to 334 

Total number of meals eaten 4, 788 

Equivalent to one man for one thousand five hundred and ninety-six days. 

Remarks. — The matron was given the following instructions : 

Select animal food so far as possible from the following sources : Fore quarter of 
beef, fresh pork, ham, fresh cod, salt cod, and milk. 

During this period furnish milk as freely as it is called for, three times a day if 
possible. Furnish beans freely, twice a week regularly, if practicable, and whenever 
called for. Plan for such dishes as will require milk in the cooking. Make a free 
use of bread. 

It is desired in this period to make the relative supply of meats smaller as compared 
with the bread and vegetable supply than Avas the case in the second period. 

Table 10. — Food materials and table and kitchen wastes in dietary No. 150. 





Composition. 


Total 
cost. 


Weight used. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Car- 
bohy- 
drates . 


Total 
food ma- 
terial. 


Nutrients. 




Protein. 


Fat, 


Carbohy- 
drates. 


ANIMAL FOOD. 

Beef: 


Per ct. 
14.1 
26.6 
13.9 
11.9 


Per ct. 

17.3 

27.7 

23.9 

.9 


Per ct. 


$21. 89 


Grams. 

180, 535 

4,080 

13, 610 

18, 145 


Grams. 

25, 455 

1,086 

1,891 

2,159 


Grams. 

31, 232 

1,131 

3,252 

163 


Grams. 










2.40 
1.50 












Total 








25.79 


216, 370 


30, 591 


35, 778 














Pork: 


12.1 

13.3 

9.2 

1.4 


23.1 
33.4 
61.8 
84.6 
96.1 




23.49 

22.47 

2.20 

7.20 

1.80 


118, 390 

97, 070 

9,525 

43, 545 

10, 525 


14, 325 

12,910 

876 

610 


27, 348 
32, 421 
5,886 
36, 839 
10, 136 




























Total 








57.16 


279, 055 


28, 721 


112, 630 














Fish: 


17.8 
27.6 
19.8 


1.3 

.7 
8.4 




1.75 

8.28 

T2.87 


22, 680 
62, 595 

23, 360 


4, 037 
17, 277 
4,626 


295 

438 

1,963 
















Total 








22.90 
24.24 
64.26 
84.20 


108, 635 

83, 900 

116,615 

1,909,655 


25, 940 

13, 004 

2,682 

61, 109 


2,696 

8,810 

94, 925 

78, 316 






15.5 
2.3 
3.2 


10.5 

81.4 

4.1 


5.4 








Milk 


103, 121 














278. 55 


2, 714, 230 


162, 047 


333, 155 


103, 121 











36 

Table 10. — Food materials and table and kitchen wastes in dietary JS r o. 150 — Continued. 



Kind of food material. 



VEGETABLE FOOD. 



Cereals, sugars, etc. : 

Corn meal 

Hominy 

Flour, wheat 

Flour, graham 

Oats, rolled 

Cake, frosted 

Cake, sponge 

Cookies, molasses . 

Cookies, sugar 

Crackers 

Pie, apple 

Pie, cream 

Pie, custard 

Pie, mince 

Pudding 

Cornstarch 

Chocolate 

Sugar 

Molasses 

Maple sirup 



Total 



Vegetables : 

Beans 

Beets 

Catsup 

Greens, dandelions. 

Horse-radish 

Onions 

Parsnips 

Peas, canned 

Potatoes 

Pumpkin, canned . . 

Rhubarb, fresh 

Squ ash, canned 

Tomatoes, canned. . 
Turnips 



Total 



Fruits : 

Apples, evaporated . 

Apricot sauce 

Bananas, whole 

Blueberries, canned. 

Lemons, whole 

Pineapple, whole . . . 

Prunes 

Prunes, cooked 

Raisins 



Total 

Total vegetable food. 
Total food 



Composition. 



Pro- 
tein. 



Per ct 
8.0 
6.8 
10.7 
14.1 
17.7 
6.2 
6.5 
0.5 
0.7 
10.2 
3.3 
5.6 
4.2 
6.5 
3.6 



12.5 



COOKED FOOD NOT EATEN. 



Animal food: 
Roast beef . 
Ham 



Total animal food. 



Vegetable food : 
Blueberry pie 
Doughnuts . . . 
Flour, bread.. 



Total cereals, sugar, etc. 



22.2 
1.7 
2.0 
2.4 
1.2 
4.4 
1.5 
4.4 
2.4 
1.1 
.3 
1.2 
1.0 
3.0 



1.2 
1.9 
1.2 

.6 
1.9 

.4 
3.3 
2.0 
2.5 



29.7 
14.0 



2.5 
6.7 

6.8 



Per ct. 
2.6 
.5 
1.0 
1.5 
6.2 
9.4 
9.6 
9.5 
8.8 

12.3 
9.8 
8.1 
6.8 

12.1 

3.7 

.1 

47.1 



Car- 
bohy- 
drates, 



Per ct 
76.3 
80.3 
76.6 
71.9 
68.1 
64.3 
70.3 
76.9 
75.5 
71.1 
41.7 
55.7 
25.6 
37.2 
30.0 
85.9 
26.8 

100.0 
73.0 
70.1 



Total 
cost. 



$12. 77 

.81 

19.57 

.77 

2.85 



.56 

1.08 

24.54 

4.35 

8.37 



1.6 
.1 

.5 
1.0 



3.2 

1.3 

1.0 

.6 

.7 

.3 

3.2 

2.0 

4.8 



58.2 

9.8 

16.1 

10.6 

9.6 

8.8 

16.7 

12.3 

22.0 

8.5 

2.9 

8.9 

3.1 

17.4 



55.7 
48.8 
16.6 
13.0 
11.0 
9.7 
66.4 
41.9 
74.7 



77.47 



4.27 

7.36 

3.23 

.82 

.52 

.20 

.12 

2.78 

8.02 

1.18 

4.20 

.80 

3.47 

5.29 



42.26 



2.88 



.84 
3.41 

10.03 
2.82 
1.20 



.25 



"Weight used. 



Total 
food ma- 
terial. 



Grams. 

33, 115 

4,080 

443, 930 

19, 960 

27,215 

905 

6,125 

3,400 

4,765 

13,610 

4,535 

2,040 

-18, 145 

5,895 

2,720 

3,175 

1, 360 

248, 825 

77,340 

42, 185 



963, 325 



55, 340 

41,730 

7,710 

14, 970 
1,590 
4,535 
2, 720 

15, 650 
433, 640 

14, 060 
95, 255 
10, 885 
37, 195 
35,610 



770, 890 



15, 875 
9,980 
10, 885 

20, 640 
101, 155 

21, 320 
6,805 
5,895 
2,270 



21. 43 194, 825 



141.16 jl, 929, 040 



419.71 4,643,270 



24.9 
34.6 



2.8 

21.9 

.9 



21.2 
54.3 

72.7 



10, 205 
. 6, 805 



17, 010 



680 
6, 350 
5, 895 



Nutrients. 



Fat. 



Grams. 


Grams. 


2,649 


861 


278 


20 


47,501 


4,439 


2,814 


299 


4,817 


1,687 


56 


85 


398 


588 


221 


323 


319 


419 


1,388 


1,674 


150 


444 


114 


165 


762 


1,234 


383 


713 


98 


101 




3 


170 


641 



Carbohy- 
drates. 



62, 118 13, 696 



12, 285 

709 

154 

359 

19 

200 

41 

689 

10, 407 

155 

286 

131 

372 

1,068 



26, 875 



190 
190 
131 
124 
1,922 

85 
224 
118 

57 



3.041 



3,031 
952 



3,983 



17 
425 
401 



885 
42 
39 

150 
3 

18 
22 
62 

434 
42 
95 
87 
74 

107 



2,060 



508 
130 
109 
124 
708 
64 
218 
118 
109 



2,088 



17, 844 
350, 999 



2, 541 
2,355 



4,896 



19 

1,391 

53 



1,463 



Grams. 

25, 267 

3,276 

340, 050 

14, 350 

18, 534 

582 

4.306 

2,615 

3,598 

9,677 

1,891 

1,136 

4,645 

2,193 

816 

2,727 

364 

248, 825 

56, 458 

29, 572 



770, 882 



32, 208 

4,090 

1,241 

1,587 

153 

399 

454 

1,925 

95, 401 

1,195 

2,762 

969 

1,153 

6,196 



149, 733 



8,842 
4,870 
1,807 
2, 683 
11, 127 
2,068 
4,519 
2,470 
1,696 



40, 082 



960, 697 
1,063,818 



144 
3,448 
4,286 



7,878 



37 



Taiu.e 10. — Food materials and table and kitchen wastes in dietary No. 150 — Continued. 





Composition. 


Total 
cost. 




Weigh 


i used. 




Kind of loud material. 


Pro- 
tein. 


Fat. 


Car- 
bohy- 
drates. 


Total 
food ma- 
terial. 


Xntrients. 




Protein. 


Fat. 


Carbohy- 
drates. 


COOKED FOOD NOT EATEN— COIlt'd. 

"V ege table food — Con tin ued . 


Perot. 

2.9 

.9 


Per el. 

0.4 
.2 


Perct. 
25.5 

8.9 




Grams. 

905 

9,070 


Grams. 
26 

82 


Grams. 

4 
18 


Grams. 
231 




807 














9,975 
2,830 


108 
6 


22 
25 


1, 038 




.2 


.9 


37.2 




1, 053 
















25, 730 


957 


1, 510 


9,969 
























42, 740 


4,940 


6,406 


9,969 














WASTE. 












50, 837 
19, 697 


172, 184 
2, 725 
















209, 694 
















Total 






! 




70,534 


174, 909 


209, 694 








! 







Table 11. — ll'eights and percentages of food materials and nutritive ingredients used in 

dietary No. 150. 





"Weight in grams. 


"Weight in pounds. 




Kind of food material. 


Food ma- 
terial. 


Nutrients . 


Food 
mate- 
rial. 


Nutrients. 


Cost. 


Protein. 


Fat. 


Carbohy- 
drates. 


Pro- 
tein. 


Fat. 


Carbo- 

hy- 
drates. 


FOE CLUB, 27 DAYS. 


206, 165 
272, 250 
108, 635 
83, 900 
116, 615 
1, 909, 655 


27, 560 
27, 769 
25, 940 
13,004 
2,682 
61,109 


33, 237 

110, 275 

2,696 

8,810 

94, 925 

78,316 




454 
600 
240 
185 
257 
4,210 


61 
61 
57 
29 
6 
135 


73 

243 

6 

19 

209 
173 


227 


$25. 79 
57.16 






Fish, etc 




22.90 


Eggs 




24. 24 


Butter 




64.26 


Milk 


103, 121 


84.20 


Total animal food 


2, 697, 220 


158, 064 


328, 259 


103, 121 


5,946 


349 


723 


227 


278. 55 


Cereals, s iigars, 


950, 400 
760, 915 
191, 995 


61,275 

26, 767 

3,035 


12, 233 
2,038 
2, 063 


763, 004 

148, 695 

39, 029 


2,096 

1,677 
423 


135 
59 

7 


27 
4 
5 


1,682 
328 
88 


77.47 




42. 26 


Fruits 


21.43 






Total vegetable 


1, 903, 310 


91, 077 


16, 334 


950, 728 


4,190 


201 


. 


2,098 


141. 16 






Total food 


4, 600, 530 


249, 141 


344, 593 


1, 053, 849 


10, 142 


550 


759 


2,325 


419. 71 


PEK MAN PER DAY. 


130 

172 

69 

53 

74 

1,197 


17 
18 
16 
8 
2 
39 


21 
70 
2 
6 
6.0 
49 




0.29 
.38 
.15 
.12 
.16 

2.66 


0.04 
.04 
.03 
.02 

.09 


0.05 
.16 






















Eggs 




.01 
.13 

.11 












Milk 


65 


0.14 








Total animal food 


1,695 


100 


208 


65 


3.76 


.22 


.46 


.14 


.18 


Cereals, sugars, 


595 
477 
121 


39 

17 
2 


8 
1 
1 


478 
94 
25 


1.32 

1.06 

.27 


.09 
.04 


.02 


1.07 
.21 
.05 








Fruits 












Total vegetable 


1,193 


58 


10 


597 


2.65 


.13 


.02 


1.33 


09 






Total food 


2,888 


158 


218 


662 


6.41 


.35 


.48 


1.47 


.27 



38 



Table 11. — Weights and percentages 


of food 


etc., used in dietary No. 150 — Continued. 




Weight in grams. 


"Weight in pounds. 




Kind of food material. 


Food ma- 
terial. 


Nutrients . 


Food 
mate- 
rial. 


Nutrients. 


C08t. 


Protein. 


Fat. 


Carbohy- 
drates. 


Pro- 
tein. 


Fat. 


Carbo- 
hy- 

drates. 


PERCENTAGES OF TO- 
TAL FOOD. 

Beef, veal, and mutton. 


Per cent. 
4.5 
5.9 
2.4 
1.8 
2.5 
41.5 


Per cent. 
11.1 
11.1 
10.4 
5.2 
1.1 
24.5 


Per cent. 

9.6 

32.0 

.8 

2.6 

27.6 

22.7 


Per cent. 








Per ct. 
6 1 












13.6 














5.5 














5.8 














15.3 


Milk 


9.8 










20.1 
















58.6 


63.4 


95.3 


9.8 






| 


66.4 












Cereals, sugars, 


20.7 
16.5 
4.2 


1 
24. 6 ; 3. 5 
10.8 .6 
1.2 .6 


72.3 

14.1 

3.8 






I 


18.4 












10.1 
5.1 


Fruits 




















Total vegetable 


41.4 


36.6 ! 4.7 


90.2 










33.6 














Total food 


100.0 


100. 100. 


100.0 










100.0 

















Table 12. — Nutrients and potential energy in food purchased, rejected, and eaten in 

dietary No. 150. 





Cost. 




Nutrient 


I. 




Kind of food material. 


Protein. 


Fat. 


Carbohy- 
drates. 


Fuel value. 


Food purchased : 


$278. 55 
141. 16 


Grams. 
158, 064 
91, 077 


Grams. 

328, 259 

16, 334 


Grams. 
103,121 
950, 728 


Calories. 
4, 123, 700 




4, 423, 300 






Total 


419.71 


249, 141 


344, 593 


1, 053, 849 


8, 547, 000 






Waste: 




50, 837 
19, 697 


172, 184 
2,725 




1, 809, 700 






209, 694 


965, 900 








Total 




70, 534 


174, 909 


209, 694 


2, 775, 600 








JTood actually eaten : 




107, 227 
71,380 


156, 075 
13, 609 


103, 121 
741,034 


2, 314, 000 






3, 457, 400 








Total 




178, 607 


169, 684 


844, 155 


5, 771, 400 








PEB MAN PER DAY. 

Food purchased : 


.17 
.09 


99 
57 


206 
10 


65 
596 


2,590 




2,770 






Total 


.26 


156 


216 


661 


5,360 






Waste : 




32 

12 


108 
2 


1,135 






131 


605 








Total 




44 


110 


131 


1,740 








Food actually eaten : 




67 
45 


98 
8 


65 
465 


1,455 






2,165 








Total 




112 


106 


530 


3,620 








PERCENTAGES OF TOTAL FOOD PURCHASED. 

Food purchased : 


Per cent. 
66.4 
33.6 


Percent. 
63.4 
36.6 


Per cent. 
95.3 

4.7 


Per cent. 
9.8 
90.2 


Per cent. 
48.2 




51.8 






Total 


100.0 


100.0 


100. 


100.0 


100.0 







39 



Table 12. — Nutrients and potential energy in food purchased, rejected, etc. — Continued. 





Cost. 


Nutrients. 




Kind i>f food material. 


Protein. 


Fat. 


Carbohy- 
drates. 


Fuel value. 


PERCENTAGES TOTAL FOOD PURCHASED— cont'd. 

Waste: 


rer cent. 


Per cent. 

20.4 

7.9 


Per cent. 

50.0 

.8 


Per cent. 


Per cent. 
21.2 






19.9 


11.3 








Total 




28.3 


50.8 


19.9 


32.5 








Food actually oaten : 




43.0 
28.7 


45.3 
3.9 


9.8 
70.3 


27 






40.5 








Total 




71.7 


49.2 


80.1 


67.5 









The reason for the division of animal foods which is made in the two 
dietaries Nos. 149 and 150 is evident from the following table, which 
shows the wide differences in the cost of the various animal foods 
included in the list: 

Table 13. — Cost of various animal foods. 



Food material. 



Market 

cost per 100 

pounds. 



Edible dry 
matter per 
100 pounds. 



Cost of 1 

pound of 

edible dry 

matter. 



More costly materials, 

Hind quarter of beef 

Mutton 

Veal 

Chicken 

Eggs, without shells 

Halibut 

Salmon ., 

Shad 

Lobster, edible part 

Less costly materials. 

Fore quarter of beef 

Fork, shoulders and ribs 

Ham 

Bacon 

Fresh cod 

Salt cod 

Milk 



$10.50 

9.00 

8.00 

15.00 

13.10 

12.00 

25.00 

8.00 

28.00 



5.50 
9.00 
10.50 
10.50 
3.50 
6.00 
2.00 



Pounds. 
30.6 
37.8 
21.4 
22.8 
26.0 
26.0 
31.4 
24.3 
26.6 



30.4 
33.8 
46.7 
71.0 
19.1 
28.3 
12.7 



Gents. 
34.3 
23.8 
37.4 
65.8 
50.4 
46.2 
79.6 
32.9 
105.3 



18.1 
26.6 
22.5 
14.8 
18.3 
21.2 
15.7 



In dietaries Nos. 149 and 150 the waste from the animal food was not 
kept separate from the vegetable waste. Indeed, it was not possible 
to do this with entire accuracy. It is assumed, however, in calculating 
the proportion of waste from the two sources that all the carbohydrates 
of the refuse came from the vegetable foods, and that the protein and 
fat in the vegetable refuse bear the same proportion to the carbohy- 
drates as in the foods themselves. 

For each 100 pounds of carbohydrates in the vegetable foods pur- 
chased there were the following quantities of protein and fat: 

Pounds of protein and fat per 100 pounds of carbohydrates in vegetable foods. 



Dietary No. 148 
Dietary No. 149 
Dietary No. 150 



Protein. 



Pounds. 
8.2 
9.3 
9.4 



Fat 



Pounds. 
1.8 
1.6 
1.3 



40 

Using the preceding figures, the quantities of protein and fats in the 
total waste that properly belong to the vegetable foods have been cal- 
culated for dietaries Nos. 148, 149, and 150. The results are only approx- 
imate, but the error introduced is not sufficient to interfere with a cor- 
rect interpretation of the results. 

During the fourth and fifth studies the steward was instructed to 
separate the waste into three portions, viz, that from the cereal prod- 
ucts, that from the vegetables, and that from the meats, and the animal 
and vegetable wastes were calculated from the data thus obtained. Of 
course such a separation is only approximate, because much cooked 
food is a mixture of two or all of these classes of raw materials. 

STUDY OF A DIETARY CONTAINING A LIMITED MILK SUPPLY. 

In the fourth dietary study of this series the meat and vegetable 
foods were selected as under ordinary conditions, and the amount of 
milk furnished was reduced to the minimum, with a view to determin- 
ing the effect of a limited milk supply on the amount and cost of the 
nutrients actually consumed. 



FOURTH DIETARY STUDY OF THE COLLEGE CLUB AT MAINE STATE COLLEGE (No. 151). 
[Ordinary meats and a limited milk supply.] 
The study began September 2 and continued forty-nine days. 
The number of meals taken was as follows : 



Men — 
Women . 



Total . 



Break- 
fasts. 



3,319 
196 



3,511 



Dinners. Suppers. 



3,487 
196 



3,265 
196 



3,679 



Meals eaten by men 10, 071 

Meals eaten by women (588 meals X 0.8 meal of man) equivalent to 470 



Total number of meals 10, 541 

Equivalent to one man for three thousand five hundred and fourteen days. 

Remarks. — The meats were selected as under ordinary conditions, and 
the supply of milk was limited as much as possible, the students being 
allowed milk only at supper. 

Table 14. — Food materials and table and kitchen wastes in dietary No. 151. 





Composition. 


Total 
cost. 


Weight used. 


Kind of food material. 


Pro- 
tein. 


Fat, 


Car- 
bohy- 
drates. 


Total 
food ma- 
terial. 


Nutrients. 




Protein. 


Fat. 


Carbohy- 
drates. 


ANIMAL FOOD. 

Beef: 


Per ct. 
14.9 
18.1 
14.9 

18.1 


Per ct. 
17.5 
12.6 
17.5 
12.0 


Per et. 


$168. 63 

9.68 

6.08 

.40 


Grams. 

695, 370 

39, 915 

17, 235 

1,135 


Grams. 

103, 610 

7,225 

2,568 

205 


Grams. 

121, 690 

5,029 

3,016 

143 


Grams. 


















Total 








184. 79 
11.20 
35.20 


753, 655 
63, 505 
159, 665 


113, 608 
9,589 
22, 672 


129, 878 

4,001 

29, 857 




Veal 


15.1 
14.2 


6.3 
18.7 
















41 

Table 14. — Food materials and tabic and kitchen wastes in dietary No. 151 — Cont'd. 



Kind of food material. 



ANIMAL food — continued. 

"Pork : 

Backs 

Chops 

Hams, fresh 

Hams, smoked 

Lard 

Salt pork 



Total 

Poultry, chicken. 



Fish, etc. : 
Bluensh .. 
Cod, fresh. 
Halibut... 
Oysters . . . 



Total . . . 
Eggs, no shell. 

Butter 

Milk 

Cream 



Total animal food 

VEGETABLE FOOD. 

Cereals, sugars, and starches : 

Chocolate 

Corn meal 

Cornstarch 

Crackers, butter 

Crackers, oyster 

Flour, bread 

Do 

Flour, pastry 

Do 

Flour, graham 

Hominy 

Macaroni 

Maple sirup 

Molasses 

Oats, rolled 

Rice 

Sugar 

Tapioca 



Total 



Vegetables : 

Beans, Yellow Eye 

Beans, white 

Beets 

Cabbage 

Carrots 

Cucumbers 

Onions 

Potatoes 

Potatoes, sweet 

Pumpkin, canned 

Squash, canned 

Squash, green 

Sweet corn, ears 

Sweet corn, canned 

Tomatoes, fresh 

Turnips 

Cucumber pickles 

Horse radish, evaporated 

Horse radish, fresh 

Catsup 



Total 



Fruits : 

Apples 

Bananas 

Blackberries, fresh 



Composition. 



Pro- 
tein. 



Per ct. 
13.8 
13.8 
11.7 
13.3 



2.7 



9.8 
18.1 
16.4 

4.5 



Per ct. 
25.5 
25.5 
36.0 
33.4 
95.7 
80.3 



Car- 
bohy- 
drates 



Per ct. 



15.5 
2 1 
3.2 
3.7 



13.4 
8.7 



10.3 
9.8 
10.8 
13.4 
10.4 
12.5 
14.4 



12. 



17.7 
9.1 



23.4 

22.1 

1.3 

1.4 

1.0 

.5 
1.7 
1.9 
1.8 
1.2 

.8 
1.6 
2.8 
2.7 
1.3 

.7 

.7 

11.0 

1.6 

1.1 



.3 

1.1 
1.1 



10.8 

81.5 

3.5 

17.5 



50.2 

1.5 

.1 

13.6 

12.2 

1.1 

.9 

.8 

1.5 

1.7 

.7 

.4 



7.0 
.7 



1.4 

1.5 

.2 

.3 
.5 
.2 
.1 
.4 
.3 
.4 
.4 
1.0 
1.1 
.4 
.4 



5.2 
2.8 



33.8 
77.6 
85 9 
71.3 
69.1 
78.2 
73.4 
78.6 
73.4 
72.4 
81.4 
74.9 
64.7 
73.1 
64.2 
76.7 
100.0 
86.6 



.5 

.6 

2.9 



57.2 

57.7 

7.3 

5.6 

9.2 

3.4 

9.7 

19.1 

31.9 

7.5 

8.2 

8.9 

22.6 

11.5 

3.6 

10.6 

1.4 

77.7 

11.3 

8.5 



14.1 
13.9 
16.7 



Total 
cost. 



$11.16 
6.20 
5.25 
19.32 
26.19 
9.22 



77.34 
16.80 



3.00 
2.34 

20.58 
21.60 



Weight used. 



Total 
food ma- 
terial. 



Grams. 
56, 245 
28, 125 
23,810 
83,460 
153,315 
55, 795 



400, 750 
32, 660 



22, 680 
30, 390 
77, 790 
81, 650 



47. 52 
48.55 
129. 75 
135. 10 
.60 



686. 85 



212, 510 

169, 420 

235, 420 

3, 064, 070 

2,270 



5, 093, 925 



2.16 

1.31 

.64 

5.64 

5.64 

18.16 

15.68 

15.68 

3.56 

.79 

.81 

1.00 

2.97 

1.68 

11.16 

.65 

55.30 

.42 



143. 25 



3.92 

3.04 

.46 

5.20 

.08 

.50 

.76 

27.10 

10.90 

1.33 

.10 

.57 

5.00 

4.54 

8.38 

.74 

3! 06 

.20 

.97 

2.85 



79.70 



22.50 
4.37 
7.50 



2,720 

34, 020 

3,630 

42,640 

42, 640 

431, 870 

355, 620 

355, 620 

80, 740 

20, 410 

4,080 

4,535 

14, 970 

29, 940 

106, 595 

4,535 

557, 475 

3,175 



Nutrients. 



Protein. 



Grams. 
7, 762 
3,881 
2,786 
11, 100 



1,506 



27, 035 
4,376 



2, 223 
5,501 
12,758 
3,674 



Fat. 



Grams. 

14, 342 

7,172 

8 572 

27', 876 

146, 722 

44, 803 



249, 487 
3,332 



136 
61 

6,534 
408 



24,156 

26, 260 

4,944 

98, 050 

84 



7,139 

18, 297 

191,867 

107, 242 

397 



Grams. 



1,225 



,225 



159,332 
64 



330,774 | 741,497 



2,095,215 



50, 805 

39, 465 

25, 855 

117, 935 

3,630 

15, 875 

17, 235 

1,481,000 

247, 210 

15, 875 

1,360 

10, 435 

45, 360 

27, 445 

190,285 

47, 630 

22, 225 

180 

2,950 

6,805 



2, 369, 560 



680, 400 
56, 700 
34, 020 



4,392 
4,179 

46, 642 

47, 653 
36, 984 
10, 093 

2,939 
347 
571 



18, 867 
413 



11, 888 

8,722 

336 

1,651 

36 

79 

293 

28, 139 

4,450 

190 

11 

167 

1,270 

741 

2,474 

333 

156 

20 

47 

75 



61,078 



1,365 

510 

4 

5,799 

5,202 

4,751 

3,201 

2,845 

1,211 

347 

29 

18 



7,462 
32 



13 



919 

26 400 

3,118 

30, 402 

29, 464 

337, 722 

262, 025 

279. 517 

59, 263 

14,777 

3,321 

3,401 

9,686 

21, 886 

68, 434 

3,478 

557, 475 

2,750 



32,789 1,714,038 



711 

592 ' 
52 i 

236 | 

11 ! 

79 

34 

1,481 



5 

42 

454 

302 

761 

191 

44 

14 

3 

7 



29 060 

22, 771 

1,887 

6,604 

334 

540 

1,672 

282, 871 

78, 860 

1 , 191 

ll'l 

929 

10, 250 

3,156 

6, 851 

5,048 

311 

140 

333 

578 



6,056 i 453,497 



2,041 
624 
374 



3,402 
340 

986 



95, 946 

7,881 
5,681 



42 



Table 14. — Food materials and table and kitchen ivastes in dietary No. 151 — Cont'd. 





Composition. 


Total 
cost. 


"Weight used. 


Kind of food material. 


Pro 
tein. 


Fat. 


Car- 
bohy- 
drates. 


Total 
food ma- 
terial. 


Nutrients. 




Protein. 


Fat. 


Carbohy- 
drates. 


vegetable food— continued. 

Fruits— Continued. 

Blueberries, canned 


Per ct. 

0.8 
.6 
.3 
.4 

1.5 
.4 

3.1 

2.3 


Per ct. 
0.9 
2.5 

2.4 
.4 

1.2 
.7 

2.9 

2 3 


Per ct. 
12.2 
83.7 
54.3 
9.5 
60.0 
36.4 
68.0 
71.3 


$5.02 

.45 

1.27 

4.50 

.65 

1.22 

1,60 

.85 


Grams. 
30, 390 
680 
11,565 
13, 610 
4,535 
4,990 
9,070 
7,710 


Grams. 

243 

4 

35 

54 

68 

20 

342 

177 


Grams. 

274 
17 

278 
54 
54 
35 

320 

177 


Grams. 
3,707 
569 


Crab apples, canned 


6,280 
1, 293 




2,721 


Pineapple, canned 


1,816 
7,498 




5,497 






Total 






49.93 


853, 670 


3,982 


5,937 


138, 889 




















272. 88 


5, 318, 445 


241, 483 


44, 782 


2, 306, 424 












Total food 








959. 73 


10, 412, 370 


572, 257 


786, 279 


2 467,045 












COOKED FOOD, ETC., NOT 

EATEN. 

Animal food : 


26.1 

27.0 

14.9 

3.3 


34.9 
30.9 
17.5 
82.0 




4.80 
1.32 
11.90 
1.38 


10, 885 

905 

54, 205 

10,435 


2,841 
244 

8,077 
344 


3,798 

280 

9,486 

8,557 




















Total 








19.40 


76, 430 


11, 506 


22, 121 














Lamb, fore quarter 


14.7 
19.0 


21.0 

75.8 




2.52 


12, 700 
39, 405 


1,867 
7,498 


2,667 




29, 914 












Total 








2.52 


52, 165 
905 


9,365 
180 


32 581 
411 

55, 113 






19.9 


45.4 











21.92 












129, 500 


21, 051 














Vegetable food : 

Cereals, sugars, and 
starches — 


6.9 
5 1 
4.8 
5.8 
7.1 
7.3 
6.9 
2.8 
2.1 
4.5 


.9 
9.5 
12.4 
13.0 
9.5 
12.6 
22.3 
9.7 
17.9 
12.6 


72.7 
71.0 
62.2 
57.3 
76.4 
73.9 
51.9 
46.2 
42.3 
39.7 




43, 545 
3,400 

080 
9,980 

455 
3,040 
2,495 

565 
4,895 

225 


3,004 
173 

33 
579 

32 
222 
172 

16 
103 

10 


392 
323 

84 
1,297 

43 
383 
556 

55 
876 

28 


31 656 




2,414 
42? 






5,718 

348 

2,247 

1,295 


Cookies, molasses 

Cookies, sugar 




261 




2,071 




89 






Total 










69, 280 


4,344 


4,037 


46, 522 














Vegetables : 


6.3 
3.1 


8.1 
.2 


33.5 
23.9 


1.70 


7, 710 
4,535 


486 
141 


624 
9 


2, 583 


Potatoes, boiled 


1,084 


Total 








1.70 


12, 245 
4,990 


627 
10 


633 
45 


3,667 




.2 


.9 


37.1 


1,851 














1.70 


86, 515 


4,981 


4,715 


52, 040 










Total food 








23.62 


216, 015 


26, 032 


59, 828 


52, 040 












WASTE. 

Animal food: 


24.0 

22.7 

3.6 


33.3 
16.5 
5.5 






88, 680 
36, 290 
38, 555 


21,283 
8,238 
1,388 


29, 530 
5,988 
2,121 




Fish 










8.3 




3,200 
















163, 525 


30, 909 


37, 639 


3,200 


















Vegetable food : 


8.3 
2.2 
4.1 


4.7 
2.4 
6.0 


47.6 
19.6 
19.8 




169, 190 

1,239,690 

254, 695 


14, 043 
27, 273 
10, 442 


7, 952 
29, 752 
15, 282 


80, 534 




242, 979 




50, 430 
















1, 663, 575 


51, 758 


52, 986 


373, 943 
























1, 827, 100 


82, 667 


90,625 


377, 143 













43 



Tablk 15. 



■Weights and percentages of food materials and nutritive ingredients used in 
dietary No. 151. 





Weight in grams. 


Weight in pounds. 






Food 
material. 


Nutrients 


Food 
mate- 
rial. 

1,870 
881 
72 
468 
373 
519 

6,760 


Nutrients. 


Cost 




Protein. 


Fat. 


Carbohy- 
drates. 


Pro 
teiu. 


Fat. 


Carbo- 
hy- 
drates. 




FOR CLUB, 49 DAYS. 

Beef, veal, and mutton. 


848, 180 
399, 845 
32, 660 
212, 510 
169, 420 
235, 420 
3, 066, 340 


124, 998 
26, 855 

4,376 
24, 156 
26, 260 

4,944 
98,134 


109, 034 

249, 076 

3,332 

7,139 

18,297 

191,867 

107, 639 




275 
59 

10 
53 
58 
11 
216 


240 

550 

7 

16 

40 

422 

237 


3 
351 


$209. 27 
77.34 










16.80 




1,225 


47.52 




48.55 






129 75 


Milk and cream 


159, 396 


135. 70 


Total animal 


4, 964, 375 


309, 723 


686, 384 


160,621 


10,943 


682 


1,512 


354 


604 93 






Cereals, -sugars, 


2, 025, 935 

2, 357, 315 

848, 680 


172, 079 

60, 451 

3,972 


28, 752 
5,423 
5,892 


1,667,516 
449. 830 
137, 038 


.. ., 

4,466 
5, 197 
1,871 


379 

133 

9 


63 
12 
13 


3, 673 
991 

302 


143. 25 




78.00 




49.93 






Total vegetable 


5, 231, 930 


236, 502 


40, 067 


2, 254, 384 


11,534 


521 


88 


4,966 


271. IS 






Total food 


10, 196, 305 


546, 225 


726, 451 


2, 415, 005 


22, 477 


1,203 


1,600 


5,320 


936. 11 


PER MAN PEE DAY. 

Beef, veal, and mutton. 


241 

114 

9 

61 

49 

67 

873 


36 
8 
1 

7 
8 
1 

28 


31 

71 

1 

2 

5 

55 
31 




0.54 
.25 
.02 
.13 
.11 
,15 

1.93 


0.08 
.02 


0.07 
.16 
























.02 
.02 

.06 




1 


Eg°-8 




.01 

.12 
.07 


::::::::|:::::::: 


Butter 




] 


Milk 


46 


0.10 




1 


Total animal 


1, 414 89 


196 


46 


3.13 


.20 


.43 


10 . 19 








. ± U] 


Cereals, sugars, 


576 
671 
243 


49 

17 

1 


8 
2 
2 


474 
129 
39 


1.28 

1.48 

.54 


.11 
.04 


.02 
.01 


i 
1.05 




.28' . 


Fruits 


.09: 










Total vegetable 


1,490 


67 


12 


642 


3.30 


.15 


.03 


1.42 


.08 






Total food 


2, 904 


156 


208 


688 


6.43 


.35 


.46 


1.52 


.27 


PERCENTAGES OF TOTAL 
FOOD. 


Per cent. 
8.3 


Per cent. 
22 9 


Per cent. 

15.0 

34.3 

.5 

1.0 

2.5 

26.4 

14.8 


Per cent. 










Per ct. 
22.3 




3.9 4.9 












8.3 




.3 

2.1 

1.7 

2.3 

30.1 


.8 
4.4 
4.8 

.9 
18.0 












1.8 




0.1 










5.1 


Eggs 




i 




5.2 








1 




13.8 


Milk 


6.6 




1 




14.5 












Total animal 


48.7 


56.7 


94.5 


6.7 










71.0 












Cereals, sugars, 


19.9 

23.1 

8.3 


31.5 
11.1 

.7 


4.0 

.7 
.8 


69.1 

18.6 

5.6 










15.3 


Vegetables 










8.3 


Fruits 










5.4 














Total vegetable 
food 


51.3 
100.0 


43.3 


5.5 


93.3 










29.0 






i 






Total food 


100.0 


100.0 


100.0 




1 




100.0 






I 







44 



Table 16. — Nutrients and 'potential energy in food purchased, rejected, and eaten in 

dietary No. 151. 





Cost. 


Nutrients. 




Kind of food, material. 


Protein. 


Fat. 


Carbohy- 
drates. 


Fuel value. 


Pood purchased : 


$664. 93 
271. 18 


Grams. 
309, 723 
236, 502 


Grams. 

6S6, 384 

40, 067 


Grams. 

160, 621 
2, 254, 384 


Calories. 
8,311,800 




10 585 200 






Total 


936. 11 


546, 225 


726, 451 


2, 415, 005 


18,897 000 






"Waste : 




30, 909 
51,758 




3,200 
373, 943 





















Total 




82, 667 


1 90, 625 


377, 143 


2, 728, 000 








Food actually eaten : 




278, 814 
184, 744 




























Total 




463,558 


635, 826 


2, 037, 862 


16, 169, 000 








PER MAN PER DAY. 

Food purchased : 


.19 

.08 


88 
67 


195 
12 


46 
641 


2,360 




3,015 






Total 


.27 


155 


207 


687 


5,375 






Waste : 




9 
15 




1 
107 





















Total 




24 


126 


108 


780 








Food actually eaten : 




79 
52 




45 
534 




















Total 




131 


181 


579 


4,595 








PERCENTAGES OF TOTAL FOOD PURCHASED. 

Food purchased : 


Per cent. 
71.0 
29.0 


Per cent. 
56.7 
43.3 


Per cent. 

94.5 

5.5 


Per cent. 

6.7 

93.3 


Per cent. 
44.0 




56.0 






Total 


100.0 


100.0 


100.0 


100.0 


100.0 






"Waste : 




5.6 
9.5 




.1 

15.5 




















Total 




15.1 


'12.5 


15.6 


14.4 








Food actually eaten : 




51.1 
33.8 




6.6 

77.8 


















Total 




84.9 


87.5 


84.4 


• 85.6 









1 Vegetable waste contained considerable animal fat. 

In the fourth and fifth studies the change in the ordinary dietary was 
confined to the milk supply. This was not designed to show anything 
more than the comparative economy of milk as food. It must be con- 
ceded, as the preceding tables very clearly show, that no other animal 
food supplies edible solids of a high degree of quality at so small a 
cost as milk, and if its use does not increase the total food consumption 
it must be regarded as an economical article of diet. The milk used 
was above the average quality, and was much relished by a large 



45 

majority of the students. When.it was supplied «<l libitum, the quan- 
tity consumed increased from 909 pounds per week to .1,500 pounds, or 
an increase of nearly 55 per cent. This meant the use of about one 
pound more of milk per day per person in the fifth study than in the 
fourth. 

So far as could be observed, the students were satisfied with this free 
use of milk, and there was no indication that it had any injurious effects 
upon their health. 

STUDY OF A DIETARY CONTAINING A LARGE AMOUNT OF MILK. 

In the fifth dietary study of this series the meat and vegetable foods 
were selected as under ordinary conditions. In addition, milk was fur- 
nished in large quantities. This was done with a view to determining 
the effect on the amount and cost of the nutrients actually consumed 
of using very liberal amounts of milk with the foods ordinarily con- 
sumed. 

FIFTH DIETARY STUDY OF THE COLLEGE CLUB AT MAINE STATE COLLEGE (Mo. 152). 

[Ordinary meats and a large consumption of milk.] 

Tlie study began October 21 and continued forty-nine days. 
The number of meals taken was as follows : 





Break- 
fasts. 


Dinners. 


Suppers. 




3,567 
196 


3,975 
196 


3,541 




196 






Total 


3,763 


4,171 


3,737 







Meals eaten by men 11, 083 

Meals eaten by women (588 X 0.8 meal of man) equivalent to 470 



Total 11,553 

Equivalent to one man for three thousand eight hundred and fifty-one days. 

Remarks. — During this period the meats were again selected as under 
ordinary conditions, and a very large amount of milk was supplied. It 
was freely furnished at all of the three meals. 

Table 17. — Food materials and table and kitchen xvastes in dietary No. 152. 





Composition. 


Total 
cost. 


Weight vised. 


Kind of food material. 


Pro- 
tein. 


Pat. 


Car- 
bohy- 
drates. 


Total food 
material. 


Nutrients. 




Protein. 


Pat. 


Carbohy- 
drates. 


ANIMAL FOOD. 

Beef: 

Boiled 


Percl. 
26.1 
14.9 
18.1 
3.3 
15.4 


Per ct. 
34.9 
17.5 
12.6 
82.0 
17.4 


Perct. 


$4.80 
147. 18 

11.90 
1.38 
4.40 


Grains. 
10, 885 
606, 915 
54, 205 
10, 435 
19, 960 


Grams. 

2,841 

90, 430 

9,811 

344 

3,074 


Grams. 
3,799 

106, 210 
6,830 
8,557 
3,473 


Grams. 










Suet 












Total 








169. 66 
4.88 
13.90 


702, 400 
27, 670 
63, 050 


106, 500 
4,179 
9,521 


128, 869 
1,743 
3,972 




Veal 


15.1 
15.1 


6.3 
6.3 















1 Assumed to be the same composition as veal. 



46 

Table 17. — Food materials and table and kitchen wastes in dietary No. 152 — Continued 





Composit 


on. 


Total 
cost. 


"Weight used. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Car- 
bohy- 
drates. 


Total food 
material. 


Nutrients. 




Protein. 


Fat. 


Carbohy- 
drates. 


animal food— continued. 
Mutton : 


Per ct. 
14.2 
14.7 


Per et. 
18.7 
21.0 


Per ct. 


$13. 77 
2.52 


Grams. 
69, 400 
12, 700 


Grams. 
9,855 
1,867 


Grams. 
12, 978 
2,667 


Grams. 










Total 








16.29 


82, 100 


11,722 


15, 645 














Pork: 


13.8 
19.9 
11.7 
13.3 
2.7 
13.5 


25.5 
45.4 
36.0 
33.4 
80.3 
46.0 
95.7 




18.09 
.30 

1.10 
25.83 
11.02 

5.20 
34.18 


91, 175 

905 

4,990 

111,585 

66, 680 

29, 485 

200, 940 


12, 582 
180 
584 
14, 841 
1,800 
3,980 


23, 249 
411 
1,796 
37, 269 
53, 541 
13, 563 
192, 300 




































Total 








95.72 


505, 760 


33, 967 


322. 132 

2,406 
5,760 














Poultry: 


13.4 

15.7 


10.2 
18.4 




7.80 
11.04 


23, 585 
31, 300 


3,160 
4,914 












Total 








18.84 


54, 885 


8,074 


8,166 















Fish, etc.: 


10.6 

16.4 

5.4 

1.1 

19.8 


1.1 

8.4 
1.3 

_ o 
8^4 


5.2 

2.3 
.6 


2.00 

18.00 

21.60 

3.50 

9.87 


11, 340 
68, 040 
81, 050 
34, 925 
17,915 


1,202 
11,158 
4,409 
384 
3,547 


125 

5,715 

1,061 

67 

1,505 


590 








1,878 




210 










Total 








54.97 

30.94 

84.50 

207. 76 

1.70 


213, 870 

107, 955 

153, 315 

4,711,995 

7,710 


20, 700 

10, 733 

1,993 

150, 784 

486 


8,473 

11, 659 

125, 412 

164, 920 

624 


2,678 




15.5 
1.3 
3.2 
6.3 


10.8 

81.8 

3.5 

8.1 


5.2 
33.5 




Butter 




Milk 


245, 024 




2,583 












699. 16 


6, 630, 710 


364, 659 


791, 615 

230 
2,711 

524 
3,411 
2,790 

256 

84 

1,297 

383 

552 


250, 285 










VEGETABLE FOOD. 

Cereals, sugars, and starches : 


10.8 
13.4 
14.4 
10.4 
12.5 
5.1 
4.8 
5.8 
7.3 
8.6 


1.1 
.9 

1.7 
.8 

1.5 

9.4 
12.4 
13.0 
12.6 

1.4 


78.2 
73.4 
72.4 
78.6 
73.4 
68.8 
62.2 
57.3 
73.9 
78.4 
85.9 
71.3 
69.7 
78.5 
74.9 
64.7 
76.7 
70.8 
77.2 
100.0 
86.6 
46.2 
42.3 


.92 
13.28 

1.19 
18.80 

8.20 

1.52 
3.92 
3.72 
4.26 
1.35 

.30 
8.10 
1.40 
9.02 

.32 
49.81 

.90 


20, 865 

30 j, 190 

30, 845 

426, 385 

185, 975 

2,720 

680 

9,980 

3,040 

39, 465 
22, 225 

* 28, 125 
32, 205 
6,805 
1,360 

40, 825 
24, 950 
86, 185 

2,270 
502, 135 
6,805 
9,070 
5,895 


2,253 

40, 360 

4,441 

44, 344 

23, 247 

139 

33 

579 

222 

3,394 


16, 316 


Do 


221, 074 




22 332 




335 138 


Do 


136, 506 
1,871 






423 


Cake, sponge 


5,718 
2,247 




30, 943 




19, 090 

20. 054 
22, 448 


Crackers, butter 


10.3 
9.6 

8.6 
12.6 


13.6 
10.4 

.7 
.4 


2,897 

3. 092 

585 

171 


3,825 

3,349 

48 

5 




5,342 




1,019 




26, 414 












19, 137 




11.0 

8.4 


7.3 
.4 


9,480 
191 


6,292 
9 


61, 019 




1,752 




502, 135 




.6 
2.8 
2.1 


.4 

9.7 

17.9 


41 
254 
124 


27 

880 

1,055 


5,893 




4,190 




2,494 






Total 








127. 01 


1,790,000 


135, 847 


27, 728 


1,463,555 












"Vegetables : 


22.1 
23.4 
1.0 
1.8 
1.5 
1.0 
1.1 
2.0 


1.5 
1.4 
.1 
.2 
.1 
.3 
.2 
.5 


57.7 

57.2 
3.0 

11.7 
6.0 
9.2 
4.6 

16.1 


3.81 
3.85 
7.56 

.29 
1.64 

.20 
1.00 
5.70 


49,440 
49, 895 
57, 155 
16, 330 
37, 195 
9,070 
4,535 
13, 610 


10, 926 

11, 676 
572 
294 
558 

91 

50 

272 


742 
698 
57 
33 
37 
27 
9 
68 


28 526 




28, 542 




1,715 




1,910 




2,232 




834 




208 




2,191 



47 

Table 17. — Food materials and table and kitchen wastes in dietary No. 152 — Continued. 



Kind of food material. 



vegetable rooD — continued. 

Vegetables— Continued. 

Horse-radish, evaporated . . . 

Onions 

Peas, canned 

Peas, split 

Pickles, cucumber 

Potatoes 

Potatoes, sweet 

Pumpkin, canned 

Squash, canned 

Squash, green 

Tomatoes, canned 



Total . 



Fruits : 

Apples, green 

Apple sauce 

Apricots, dried 

Bananas 

Blueberries, canned. 

Citron 

Cranberries, fresh.. 

Currants, dried 

Grapes 

Jelly, currant 

Prunes, dried 

Raisins 



Total . 



Total vegetable food- 



Total food 

COOKED FOOD NOT EATEN. 

Animal food : 

Beef, corned 

Beef, roast 

Beef, meat scraps 



Composition. 



Pro- 
tein . 



Per et. 

11.0 

1.7 

4.2 

25.2 

.7 

1.5 

1.8 

1.2 

.8 

1.6 

.4 



.3 

.2 

3.1 

1.1 

.5 

.6 

.4 

2.2 

1.1 

.2 

3.3 

3.0 



Pec et 
0.8 
.3 
.3 
1.2 
.2 
,1 
.4 
.3 
.4 
.4 
.1 



14.2 
23.7 

24.2 



Total ! 

Oyster stew 3.7 



Total animal food. 



Vegetable food : 

Cereals, sugars, starches- 
Cake, chocolate 

Cake, marble 

Cookies, molasses 

Doughnuts 

Pie, raisin 



Total 

Vegetables : Potatoes, boiled 
Fruit : Prune sauce 



Total vegetable food. 
Total food 



Animal food : 

Meat, etc 

Fish 

Oyster stew. 



Total animal waste. 



Vegetable food : 

Bread 

Vegetables 



Total vegetable waste . 
Total waste 



.5 
.9 

2.2 
.6 
.5 

2.5 
.4 
.7 

1.1 

7.1 



22.8 
34.9 

27.7 



7.5 
6.3 
9.7 

7.0 
3.0 



2.7 
.5 



22.5 

21.6 

3.7 



15.5 
14.7 
10.3 
20.9 
11.3 



Car- 
bohy- 
drates 



Per et 

77.7 

8.8 

11.8 

62.6 

1.4 

17.5 

31.9 

7.5 

8.2 

8.9 

1.4 



14.1 
37.2 
71.9 
13.9 
12.4 
83.7 
9.5 
80.1 
25.5 
67.5 
74.9 
78.8 



19.3 



66.2 
64.7 
70.3 

57.0 
47.2 



27.4 
26.6 

4.7 



9.3 
3.0 



25.2 
22.3 



19.3 



53.2 
18.9 



Total 
cost. 



$1.16 
1.20 
7.97 
2.28 
3.75 

21.84 
3.25 
2.17 
.80 
3.70 
3.98 



18.10 



4.20 
3.01 
8.10 

.75 
1.76 

.78 
4.75 



6.00 
2.65 



50.10 



253. 26 



8.64 
1.32 



"Weight used. 



Total food 
material. 



Grams. 
1,315 
27, 215 
44, 905 
38, 875 
27, 215 
1, 193, 420 
63, 505 
25, 855 
10, 885 
67, 135 
42, 640 



1,780,195 




777, 230 



4, 347, 425 



10, 978, 135 



4,990 
13, 610 



67, 590 
6,350 



73, 940 



2,720 
2,270 
5,670 
14, 515 



25, 855 
4,535 
4,535 



34, 925 



108, 865 



132, 450 
31, 750 
23, 135 



187, 335 



190, 060 
1, 268, 720 



1,458,780 



1,646,115 



Nutrients. 



Protein, 



Grams. 

145 

463 

1,886 

9,797 

190 

17, 901 

1,143 

310 

87 

1,074 

171 



5T, 606 



1,642 

10 

590 

429 

245 

7 

22 

120 

205 

58 

1,123 

721 



5,172 



198, 625 
563, 284 



6,957 
1,183 
3,293 



11, 433 
235 



Kill. 



Grams 
10 
82 

135 

467 

54 

1,193 

254 
78 
44 

269 
43 



4,300 



2,737 

45 

419 

234 

245 

28 

22 

38 

205 

2, 061 

272 

120 



6,426 



38, 454 



830, 069 



11, 170 
1,742 
3,770 



16, 682 
298 



11, 668 j 16, 980 



51 
171 
220 
397 
435 



1,274 

122 

23 



1,419 



13, 087 



29, 801 

6,858 

856 



37, 515 



17, 676 
38, 062 



55, 738 



93, 253 



105 

400 

234 

1,185 

1,640 



3,564 
9 
5 



3,578 



20, 558 



36, 292 
8,446 
1,087 



12, 924 

41, 868 



54, 792 



100, 617 



Carbohy- 
drates. 



Grams. 

1,022 

2,394 

5,299 

24, 336 

381 

20, 885 

20, 264 

1,939 

892 

5,975 

597 



150, 142 



77, 197 

1,856 

13, 697 

5,422 

6,074 

950 

517 

4,361 

4,743 

19, 595 

25, 480 

18, 944 



178, 836 



1, 792, 523 



2, 042, 808 



1,225 



1,225 



450 
1,760 
1,596 
3,232 
6,851 



13,889 
1,143 
1,011 



16, 043 



17, 268 



4,465 



4,-465 



101,112 
239, 788 



340, 900 



345, 365 



48 



Table 18. — Weights and percentages of food materials and nutritive ingredients used 

dietary No. 152. 





"Weight in grams. 


Weight ii 


pound 


s. 






Food 
material. 


Nutrients. 


Food 
mate- 
rial. 


Nutrients. 

p Carbo- 

tZ. Fat - M- 
drates. 


Cost. 




Protein. 


Fat. 


Carbohy- 
drates. 


FOR CLUB, 49 DAYS. 


807, 630 
505, 760 
54, 885 
207, 520 
107, 955 
153, 315 
4, 711, 995 
7,710 


120, 489 

33, 967 

8,074 

20, 465 

16,733 

1,993 

150,784 

486 


133, 547 

322, 132 

8,166 

8,175 

11,659 

125,412 

164, 920 

624 




1,781 

1,115 

121 

458 

237 

338 

10, 388 

17 


265 

75 

16 

45 

37 

4 

333 

1 


294 

710 

20 

18 

26 

276 

364 

1 

1, 709 


3 



540 
6 

549 

3,196 
329 
392 


$194. 77 
95 72 














1,453 








Butter 






Milk 


245, 024 
2, 583 












Total animal food 


6, 556, 770 


352, 991 


774, 635 

24, 164 
4,291 
6,42L 


249, 060 

1, 449, 666 
148, 989 
177, 825 


14, 455 


776 


689. 20 


Cereals, sugars, 


1, 764, 145 

1, 775, 660 

772, 695 


134. 573 
57, 484 
5,149 


3,890 
3,914 
1,703 


297 

127 

11 


53 
9 
14 


127.01 






50 10 






Total vegetable 
food 


4, 312, 5u0 
10, 869, 270 


197, 206 
550, 197 


34, 876 


1, 776, 480 


9,507 
23, 962 


435 


76 


3,917 
4,466 


253. 26 


Total food 


809, 511 


2, 025, 540 


1,211 


1,785 


942. 46 


PEE MAN PEH DAY. 


211 

132 

14 

54 

28 

40 

1,223 

2 


31 
9 
2 
5 
4 
1 

39 


36 
84 
2 
2 
3 
33 
43 




0.47 
.29 
.03 
.12 
.06 
.09 

2.71 


0.07 
.02 


0.08 
.19 






















Fish, etc 




.01 
.01 

.09 


.01 
.01 
.07 
.09 






Eggs 








Butter 








Milk 


64 
1 


0.14 
























Total animal food 


1,704 


91 


203 


65 


3.77 


.20 


.45 


.14 


.18 


Cereals, sugars, 


458 
461 
201 


35 
15 
2 



1 

1 


378 
39 
46 


1.01 

1.02 

.45 


.08 
.03 
.01 


.02 


.83 
.09 
.10 








Fruits 








Total vegetable 


1,120 


52 


8 


463 


2.48 


.12 


.02 


1.02 


.07 






Total food 


2,824 


143 


211 


528 


6.25 


.32 


.47 


1.16 


.25 


PERCENTAGES OF TOTAL 
FOOD. 


Pern cent. 
7.4 
4.7 
.5 
1.9 
1.0 
1.4 
43.4 


Percent. 

21.6 

6.2 

1.3 

3.7 

3.1 

.4 

27.6 

.1 


Per cent. 

16.8 

39.7 

1.1 

1.0 

1.4 

15.5 

20.3 

.1 


Per cent. 










Per ct. 
20.6 














10.2 


Poultry 












2.0 


Fisb, etc 


0.1 










5.8 


Ea'S'S 










3.3 














9.0 


Milk 


12.1 
.1 










22.0 












.2 


















60.3 


64.0 


95.9 


12.3 










73.1 














■Cereals., sugars, 


16.2 
16.4 

7.1 


24.6 

10.5 

.9 


3.0 
.5 
.6 


71.6 
7.3 
8.8 










13.5 












8. 1 


Fruits 










5.3 














Total vegetable 


39.7 


36.0 


4.1 


87.7 










26.9 
















100.0 


100.0 


100.0 


100.0 










100.0 















49 

Table l'.K-^Xiilricnls and potential energy in food purchased, rejected, and eaten in 

dietary No. 152. 





Cost. 


Protein. 


Nutrients 


• 




Kind of food material. 


Fat. 


Carbohy- 

dratcs. 


Fmd value. 


Food purchased : 


$089. 20 
253. 26 


Grams. 
352, 991 
197, 206 


Grams. 

774, 635 

34, 876 


Grams. 

249, 060 
1, 776, 480 


Calories. 
9, 672, 500 




8, 416. 500 






Total 


942. 46 


550, 197 


809,511 


2, 025, 540 


18, 089, 000 






Waste : 




37, 515 
55, 738 




4,465 
340, 900 





















Total 





93, 253 


'100,617 


345, 365 


2, 734, 100 








Food actually eaten : 




315, 47G 
141,468 




244, 595 
1, 435, 580 




















Total 




456, 944 


708, 894 


1, 680, 175 


15, 354, 900 






PER MAN PEE DAY. 

Food purchased : 


.18 
.07 


91 
51 


202 
8 


65 
461 


2,515 
2,180 






Total 


.25 


142 


210 


526 


4,695 






Waste: 




9 

14 




1 
89 



















" ' 


Total 




23 


'26 


90 


705 








Food actually eaten : 




83 
37 




64 
372 
















Total 




120 


184 


436 


3, 990 








PERCENTAGES OF TOTAL FOOD PURCHASED. 

Food purchased: 

Animal 

Vegetable 


Per cent. 
73.1 
26.9 


Per cent. 
64.0 
36.0 


Per cent. 
95.9 
4.1 


Per cent. 
12.3 
87.7 


Per cent. 
53.6 

46.4 


Total 


100.0 


100.0 


100.0 


100.0 


100.0 


Waste : 




6.8 
10.2 




.3 

16.8 


















Total 




17.0 


U2.4 


17.1 


15.1 








Food actually eaten : 




57.3 
25.7 




12.0 
70.9 


















Total 




83.0 


87.6 


82.9 


84.9 









'The vegetable waste contained considerable animal fat. 



DISCUSSION OF THE INVESTIGATION AND ITS RESULTS. 

The character of the preceding' dietary studies may be briefly sum- 
marized as follows: The first dietary study was made under ordinary 
conditions, no attempt being made to select the food with any end in 
view, except to secure the necessary variety. In the second dietary 
the protein was secured from high priced sources, and the milk supply 
was kept at a minimum. In the third dietary study the protein Avas 
10570— No. 37 4 



50 

supplied from less costly sources, and the milk consumption was increased 
to a maximum. The fourth dietary study was made under normal condi- 
tions, except that the milk supply was limited. The fifth dietary study 
was also made under ordinary conditions, except that milk was very 
abundantly supplied. 

EXTENT OF WORK. 

The time occupied by the five dietaries was two hundred and nine 
days. The number of meals eaten was equivalent to fourteen thousand 
seven hundred and forty-five days, over forty years, for one man. The 
averages reached, therefore, are representative of the amount of food 
consumed by the class of persons involved in the investigation. 



ACCURACY OF THE WORK. 

With the exception of such meats as beef, lamb, veal, and venison, 
the principal food materials involved in these dietary studies were 
sampled and analyzed, especially those containing a large proportion of 
water or known to be of very variable composition. The meats not 
analyzed have been assumed to have an average composition. The errors 
involved in this method of procedure are small when the quantities of 
food, the number of persons, and the period of time are all on such a 
scale as to practically eliminate such inaccuracies from the final figure-. 

THE GROSS WEIGHT OF FOOD MATERIALS AND NUTRIENTS BOUGHT. 

The following table shows the quantities of food materials purchased 
per man per day: 

Table 20. — Summary of food materials and nutrients purchased. 



Total food ma- 
terials. 



Dry 
Carbohydrates. organic 
matter. 





Grams. 


Pounds. 


Grams. 


Pound 


Grains. 


Pound. 


Grams. 


Pounds. 


Pounds. 


First dietary (No. 148) 


A 2,934 


6.51 


169 


0.37 


216 


0.48 


861 


1.91 


2.76 


Second dietary (No. 149) . . 


2. 806 


6. 23 


173 


.38 


252 


.56 


620 


1.38 


2.32 


Third dietary (No. 150)... 


.: 2,888 


6.41 


158 


.35 


218 


.48 


662 


1.47 


2.30 


Fourth dietary (No. 151) . . 


2. 904 


6.43 


156 


.35 


208 


.46 


688 


1.52 


2.33 


Fifth dietary (No. 152) 


. 2,824 


6.25 


143 


.32 


211 


.47 


■ 528 


1.16 


1.95 




2, 871 

1 


6.37 


156 


.35 


221 -49 


072 


1.49 


2.32 











The uniformity of the gross weights of food purchased in the several 
periods is somewhat surprising, ranging as they do between the limits 
0.23 and 0.51 pounds per man daily, a variation of only 0.28 pound, or 
4.5 per cent of the minimum quantity. This uniformity was probably 
accidental, as the amount of organic matter purchased varied more 
widely, from 1.95 to 2.76 pounds, or 0.81 pound, which is 41.5 per cent 
of the minimum quantity. It is worthy of remark also that the mate- 
rials purchased contained a large proportion of fats and carbohydrates 
and a correspondingly small proportion of protein. As a steward is 
largely controlled in his selection of foods by local customs and tastes, 



51 

we may take these data as an illustration of a typical New England 
college boarding house tabic supply when the materials are all pur- 
chased in the markets. 

The gross weights of food materials purchased seem to be very large, 
nearly double that of a similar dietary study in Tennessee, 1 for instance. 
This is explained in part by the fact that in' Maine the proportion ot 
milk and meats was larger and of the cereals smaller than in Tennes- 
see. The more water a food contains the greater the weight that must 
be eaten in order to obtain a given amount of nutriment. Meats, and 
especially milk, are much more watery than the cereals and sugars; 
consequently a free use of the former tends to increase the weight of 
food taken. In Maine the meats were 55 per cent and the cereals, etc., 
20 per cent of the total weight of food, whereas in Tennessee the meats 
were 41 per cent and the cereals 38 per cent. 

Again, the waste in Maine was larger than in Tennessee, and there- 
fore the purchased food would be greater, other conditions being equal. 

COMPARATIVE QUANTITY AND COST OF ANIMAL AND VEGETABLE FOODS. 

It is interesting and suggestive to note the relations in quantity and 
cost of the animal and vegetable foods in the five dietaries. These 
relations are very clearly shown in the following abstract of figures 
from the second table in each dietary : 

Table 21. — Relative amounts of nutrients in animal and vegetable foods. 



First dietary (No. 148) : 

Animal food 

Vegetable food 

Second dietary (No. 149) 

Animal food 

Vegetable food 

Tbird dietary (No. 150) : 

Animal food 

Vegetable food 

Fourth dietary (No. 151) 

Animal food 

Vegetable food 

Fifth dietary (No. 152) : 

Animal food 

Vegetable food 

Average : 

Animal food 

Vegetable food 



Nutrients. 



Food ma- 
terials, i 



Protein . 



Fats. 



Carbohy- 
drates. 



Cost. 



Per cent. 
51.8 
48.2 


Per cent. 
59.8 
40.2 


Per cent. 

93.5 

6.5 


Per cent. 

5.8 

94.2 


57.4 
42.6 


71.7 
28.3 


96.5 
3.5 


8.6 
91.4 


58.6 
41.4 


63.4 
36.6 


95.3 
4.7 


9.8 
90.2 


48.7 
51.3 


56.7 
43.3 


94.5 
5.5 


6.7 
93.3 


60.3 
39.7 


64.2 

35.8 


95.7 
4.3 


12.3 

87.7 


54.5 
45.5 


63.0 

37.0 


95.0 
5.0 


9.0 
91.0 



Per cent. 
63.7 
36.3 

72.8 
27.2 

66.4 
33.6 

VI. 
£9.0 



73.1 
26.9 



69.0 
31.0 



The gross weight of the animal foods purchased varied from 48.7 to 
60.3 per cent of the total food, and their cost varied from 63.7 to 73.1 
per cent of the total cost. The average gross weight of the animal foods 
for the entire two hundred and nine days was 54.5 per cent of the total 
food weight, and their proportion of cost was 69.2 per cent of the total 
cost. These figures illustrate the relative economic importance of the 
animal food of the dietary, and, considered in connection with the great 



U. S. Dept. Agr., Office of Experiment Stations Bui. 29. 



52 

variation in the cost of the nutrients in the different kinds of meat, show 
very clearly the direction in which a family of moderate means has the 
largest and most promising opportunity for the exercise of economy. 

When we see that practically two-thirds of the protein and nearly all 
of the fat were supplied from the animal foods and over nine-tenths of 
the carbohydrates from the vegetable foods, it is easy to understand 
how the character of the diet is readily modified by varying the pro- 
portions of the two classes of nutrients. The family that is able to 
afford a generous supply of meats is very differently nourished from 
the families of limited means, where the flour barrel is the chief source 
of food. 

THE REFUSE AND WASTE. 

That portion of the food materials which was not eaten included not 
only that which was edible and was really wasted, but also the refuse, 
or that which, because not edible, was necessarily rejected. The per- 
centages of the waste in the five dietary studies follow: 

Takle 22. — Summary of waste in the five dietary studies. 1 





Total. 


Trotein. 


Fats. 

Per cent. 

30.8 

.9 


Carbohy- 
drates. 

Per cent 


Fuel 
value. 


First dietary (No. 148) : 


Per cent. 
7.5 
9.7 


Per cent. 
16.1 
5.3 


Per cent. 
11.7 




12 7 


8. 1 






Total 


17.2 


21.4 


31.7 12.7 


19.8 


Second dietary (No. 149) : 


IS. 

10.7 


29.3 
5.4 


33.9 
.6 




17.8 




16 3 


8.4 




i 




Total 


23.7 


34.7 


34.5 \ 16.3 


26.2 


Third dietary (No. 150) : 


13.5 
14. 1 


20.4 
7.9 


50.0 

.8 19.9 


21.2 


Vegetable 


11.3 



Total 


27.6 

2.0 
12.9 


28.3 


50.8 

1.0 
11.5 


19.9 


32.5 


Fourth dietary (No. 151) : 


5.6 
9.5 


.1 1 
15. 5 ! . . 












Total 


14.9 


15.1 


12.5 


15.6 | 


14.4 






Filth dietary (No. 152) : 

Animal 


1.8 
13.3 


6.8 
10.2 


1.3 
12.4 


.3 
16.8 .. 










Total 


15.1 


17.0 


11.1 


17.1 


15.1 



'For methods by which the wastes in the different dietaries were determined, see pp. 39, 40. 

A fair discussion of the preceding figures requires the statement 
that the college commons was not under the same management in the 
spring term, including dietaries 1, 2, and 3, as in the fall term during 
dietaries 4 and 5. 

In the spring term the waste was 17 per cent of organic matter 
during the first dietary, and increased from this to 24 per cent in the 
second dietary and 28 per cent in the third. The excessive waste in 
the third dietary was probably due in part to the large proportion of 
fat in the meats, which would be rejected during warm weather. 



06 

Dietaries 4 and 5 stand in strong contrast to dietaries 1, 2, and 3, as 
in the former the waste did not exceed 15 per cent. This is a striking 
illustration of the possible difference which may exist in the economy 
of management of the food supply of a family or boarding house. 

The large waste of nutrients iu the spring term is emphasized by the 
fact that the loss of fats was in greater proportion than that of other 
nutrients, thus involving a larger relative waste of food energy than is 
indicated by the percentages of organic matter. When the waste of 
organic matter was 17, 24, and 27 per cent, the corresponding waste of 
fuel value was 20, 20, and 32 per cent. 

While the waste in the fall term is not as low as it might be under 
more favorable circumstances, it was not greater than frequently exists 
under boarding-house conditions, where there is not a concerted action 
on the part of the boarders toward economizing in all reasonable ways. 

THE FOOD ACTUALLY EATEN. 

In considering the results of these dietary studies, so far as it relates 
to food consumption, the following facts pertaining to the conditions 
should be taken into account : 

In the spring term the period of observation began during the cold 
weather of February and ended during the warm weather of June, and 
included a period during which there is usually a marked decrease of 
appetite. 

In the fall term the conditions were reversed, and there was a 
gradual change to cold weather, which, other things being equal, 
increases the appetite. 

The supply of animal foods, and to some extent of vegetable foods, 
was purposely changed in passing from one period to another. 

The nutrients consumed in these dietary studies are briefly summa- 
rized in the following table: 

Table 23. — Summary of amounts and fuel value of nutrients consumed. 



SPRING TEEM. 

First dietary (No. 148) : Usual food supply 

Second dietary (No. 149) : Costly meats ; milk limited 

Third dietary (No. 150) : Milk in abundance; other protein 
less costly 

FALL TEEM. 

Fourth dietary (No. 151) : Milk supply limited 

Fifth dietary (No. 152) : Milk supply unlimited 

Voit's standard, man at moderate work 

American standard ( Atwater), man at moderate work 



Protein. Fats 



Grams. 

132 

. 112 



131 

120 
118 
125 



Grams. 
147 
164 



181 
184 
56 



Carbohy- Fuel 
drates. value. 



Grains. 

751 

- 517 



579 
436 

500 



Calories. 
4,990 
4,105 



4, 595 
3,990 
3,055 
3,500 



It will be noticed that the consumption of fats and carbohydrates 
was especially large, while the amount of protein was more nearly in 
accord with the so-called dietary standards. 



54 

The amount of nutrients consumed in the first dietary (from Febru- 
ary 25 to April 24) is especially excessive, particularly in the case of 
the carbohydrates. While this may be explained in part by the uni- 
formly keener appetites of the students at the beginning of a term, it 
was probably chiefly due to the abundant supply of maple sirup which 
was furnished during this period. The use of so much sirup involved 
a correspondingly large consumption of Hour. Seventy-four grams of 
maple sirup and 358 grams of flour were consumed daily per man dur- 
ing the first dietary, whereas during the succeeding dietaries scarcely 
any sirup was eaten and only 281 grams of flour per day. There can 
be but little doubt that the free use of sirup on the table leads to an 
excessive proportion of carbohydrates in the dietary. 

The marked decrease in the food consumption as the term progressed 
is probably accounted for by the gradual elevation of temperature and 
the changes in the physical condition of the students. The food con- 
sumption changed from a fuel value of about 5,000 calories in Febru- 
ary, March, and April to less than 3,700 calories in May and June. 

THE INFLUENCE OF THE SUPPLY OF ANIMAL FOODS UPON THE SIZE AND COST OF 
THE DIETARY, WITH ESPECIAL REFERENCE TO MILK. 

As has been stated, the attempt was made in four dietary studies to 
deliberately control to some extent the supply of animal foods and the 
source of protein. The attempt was also made to determine the rela- 
tive value of milk in the dietaries. 

The following table briefiy summarizes the amounts and kinds of food 
materials purchased in the four dietaries: 

Table 24. — Foods purchased in four dietaries. 



Foods purchased daily per man. 



Animal food: 

Beef, veal, and mutton 

Port, lard, etc 

Poultry 

Fish, etc 

Eggs 

Butter 

Milk 

Mince meat — 

Total 

Vegetable food : 

Cereals, sugars, etc... 

Vegetables 

Fruits 

Total 

Total food 



Dietary 149: 
Milk lim- 
ited, other 

protein 
high cost. 


Dietary 150: 
Milk unlim- 
ited, other 
protein 
low cost. 


Dietary 151 : 

Milk 

limited. 


Dietary 152: 

Milk 
unlimited. 


Grams. 

337 
76 
71 
89 

112 
83 

810 
33 


Grams. 
130 

172 


Grams. 
241 

114 

9 

61 

49 

67 

873 


Grams. 
211 
132 
14 


69 

53 

74 

1,197 


54 
28 
40 
1,223 
2 








1. Gil 


1,695 


1,414 


1,704 


476 

638 

80 


595 
477 
121 


576 
671 
243 


460 

464 
202 


1,194 


1,193 


1,490 


1,126 


2,805 


2,888 


2,904 


2,836 



55 



In the following table the results of the studies are shown in another 
form : 

Table 25. — (h-osx weights of food purchased per man. per day. 



Dietary No. 149: Milk supply limited: liigli-cost protein 
Dietary No. 150 : Milk supply unlimited ; lower-cost pro- 
tein 

Dietary No. 151 : Milk supply limited 

Dietary No. 152 : Milk supply unlimited 



Milk, foodsother Vegetable 
than milk. 



foods. 



Grains. 
810 

1,197 

873 

1,223 



annus. 
801 

498 
541 
481 



Gravis. Grains. 
1, 195 2, 806 



1, 193 
1, 4C0 
1, 126 



2, 888 
2,901 
2,830 



The tables show very conclusively that the intention to materially 
modify the kind of animal foods in passing from dietary No. 149 to 
dietary No. 150 was carried out. Tbe use of beef, veal, mutton, poul- 
try, and eggs was greatly diminished and the consumption of pork and 
milk increased. The butter eaten was less in the latter period also. 
In dietaries Nos. 151 and 152 the character of the animal foods other 
than the milk did not differ greatly. The quantities of high-cost 
meats were less, but their place was not taken by low-cost meats. 

The above figures leave no room for doubt that the free use of milk 
diminishes the consumption of other foods. In passing from dietary 
No. 149 to No. 150 the milk consumption per man increased from 810 
grams daily to 1,197, and the use of other animal foods decreased 
from S01 grams to 498 grams, while the vegetable foods were eaten in 
about the same quantities in the two studies. 

Essentially the same result follows in dietaries Nos. 151 and 152, 
where the milk eaten increased from 873 grams daily to 1,223, the con- 
sumption of other animal foods decreasing from 541 grains to 481, and 
of vegetable foods from 1,490 to 1,126 grams. In the first instance the 
milk replaced other animal foods, and in the second there was mainly a 
decrease in the use of vegetable foods. But while the increased con- 
sumption of milk diminished the consumption of other materials, what 
was the effect upon the actual quantity of nutrients taken and upon 
the cost of the dietary ? 

The answer to the question is very definite, and may be found in the 
following comparison of the results of the investigations: 

Table 26. — Comparison of nutrient* eaten. 



Second dietary (No. 149) : Milk limited : 

Animal foods 

Vegetable foods 

Total foods 

Third dietary (No. 150) : Milk unlimited 

Animal foods 

Vegetable foods 

Total foods 



Nutrients per day per man. 



Protein. Fats. Urates 5 " To1aL I Cost - 



Grams. 
72 
40 



Grams. 

158 

6 



Grams. 

53 

464 



Grams. Cent'!. 

283 | 

510 I 



112 


104 


517 




793 


34 


67 ! 
45 


98 

8 


65 
465 




230 

518 




112 


106 


530 




748 


26 



56 



Table 26. — Comparison of nutrients eaten — Continued. 







Nutrients per day 


per man. 
Total. 






Protein. 


Fats. 


Carbohy- 
drates. 


Cost. 


Fourth dietary (No. 151) : Milk limited : 


Grams. 
79 

52 


Grams. 


Grams. 
45 
534 


Grams. 


Cents. 






1 








131 


181 


579 


891 


27 






Fifth dietary (No. 152) : Milk unlimited : 


83 
37 




64 

372 


1 














Total foods 


120 


m 


436 


740 


25 







The results are stated in another form in the following table: 
Table 27. — Summary of nutrients eaten daily per man. 



SPRING TERM. 



Second dietary (No. 149) : Milk supply limited . . 
Third dietary' (No. 150) : Milk supply 'unlimited. 



Difference (increase +, decrease — ) 

FALL TERM. 



Fourth dietary (No. 151) : Milk supply limited. . . 
Fifth dietary (No. 152) : Milk supply unlimited . . 



Difference (increase f, decrease — ) . 



Protein.! Fat. Carbohy- 



Grams. 
112 
112 



Grains. 
164 
106 



131 
120 



181 
184 



+3 



Daily 

cost per 

man. 



Grams, i Grams. 
517 I 793 

530 i 748 



4-13 



579 
436 



891 
740 



Gents. 



34 
26 



It appears that instead of causing an increased consumption of nutri- 
ents, the freer use of milk was attended by a decrease of the nutrients 
eaten in the spring term amounting to 45 grams daily and in the fall 
term to 151 grams daily. In the spring term it might reasonably be 
urged that the coming of warm weather would have the effect noted, 
all other conditions remaining the same, but this cause certainly could 
not have been operative in the fall term, when milk was freely supplied, 
for cold weather came on, and this ordinarily causes a keener appetite. 
It is interesting to note that in the spring term the additional milk 
replaced other animal foods, while in the fall term it replaced vegetable 
foods. It is reasonable to regard this as to some extent a case of invol- 
untary selection of foods, as with the advent of warm weather the tend- 
ency would be to reject animal foods, while the effect of cold weather 
would be the reverse. 

The financial outcome is favorable to the free use of milk. Notwith- 
standing the largely increased waste, the cost per man per day in the 
third dietary is 8 cents less than in the second. 

The total decrease in the cost of food during dietary No. 150 as com- 
pared with dietary No. 149 was about $4.50 per day. The saving should 
not be credited wholly to the increased supply of milk, because the 
other animal foods were in part of a less expensive kind. 



57 

The saving in dietary No. 152 was less, amounting to only 2 cents 
per day per man, or a total of $1.57 daily. This smaller saving is equal, 
however, to $410 for a school year of thirty-six weeks with the number 
of persons included in third dietary study. It should be noted that 
this saving was made in spite of the increased proportion of animal 
foods, an increase which, other conditions remaining unchanged, raises 
the cost of living. 

If, as we have reason to believe, it be true that the average Ameri- 
can dietary contains too large a proportion of nonnitrogenous com- 
pounds, then the free use of milk, besides cheapening the cost of 
living, accomplished another desirable result, viz, it raised the propor- 
tion of protein in the dietary, thereby making it more rational. The 
nutritive ratios of the dietaries with a limited supply of milk were 
1: 7.9 and 1: 7.5, and of the dietaries where milk was freely used 1: 6.7 
and 1:6.8. 

SUMMARY. 

The main results of these dietary studies are briefly summarized with 
especial reference to their important practical relations to the economical 
purchase of human foods. 

(1) The cost of the animal foods bought for the commons of the Maine 
State College during two hundred and nine days was 69 per cent of 
the total food cost, varying in the different periods from 63.7 to 73.1 
per cent. This shows very clearly the direction in which economy can 
most effectively be exercised in purchasing a food supply. 

(2) The freer use of milk did not, as is supposed by some to be the 
case, increase the gross weight of food eaten. The extra amount of 
milk consumed replaced other animal foods to a nearly corresponding 
extent in the first trial and caused a proportionate diminution in the 
consumption of vegetable foods in the second study. 

(3) The actual quantity of water-free nutrients eaten diminished 
rather than increased when more milk was supplied. This is in marked 
contrast to the apparent effect of the free use of maple sirup, which 
was accompanied by a notably large consumption of nutrients. 

(4) In both trials the increased consumption of milk had the effect of 
materially narrowing the nutritive ratio of the dietary, a result which, 
in view of the recognized tendency of Americans to consume an undue 
proportion of fats and carbohydrates, appears to be generally desirable. 

(5) The dietaries in which milk was more abundantly supplied were 
somewhat less costly than the others and at the same time were fully 
as acceptable. 

(6) These results indicate that milk should not be regarded as a 
luxury, but as an economical article of diet, which families of moderate 
income may freely purchase as a probable means of improving the 
character of the dietary and of cheapening the cost of their supply of 
animal foods. 

10570— No. 37 5 

O 



LB Mr '07 



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